Help! Too many cookies! I need a salad stat! Unfortunately there are no salads to talk about in the near future because if I don’t share a couple more treats it’ll be next year before I get them to you.
As you can tell, I’m a bit behind. A way bit behind and I might be sharing holiday recipes until mid January. (You think I’m kidding don’t you?) Tis the season though and that has to be ok. Besides, I’m counting on you to be a bit behind too so I can feel better about my failure as a human to get my thousand item list accomplished.
I hope you’ll forgive another cookie recipe. This one I shared a year or so ago with a few MySpace friends (most of us are long gone from poor old MySpace now). Spastically, when I deleted the account I lost many of those recipes I’d shared. Though lucky for me, my friend Marina was on the ball and was able to give me back a copy of this one.
I’m so glad to have organized friends. Now if only they could get me organized!
Hershey’s Mint Chocolate Thumbprints
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
Hershey’s Mint Kisses
Wilton’s Mint Brownie Drizzle (Found at Michaels)
1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.
2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. Place on prepared cookie sheet. Press thumb gently in center of each cookie.
3. Bake 9 to 11 minutes or until set. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 3 to 5 minutes. Gently press chocolate piece in center of each cookie. Cool completely.
4. Warm mint drizzle as directed if needed and zigzag over cookies. Let set and enjoy.
Recipe adapted from Hershey.com. Photograph by Laura Flowers.