Christmas Thumbprint Cookies


Christmas Thumbprint Cookies


For the Cookie:

  • 1/2 cup butter, softened (I like it at room temp)
  • 2/3 cup sugar
  • 1 egg, separated
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped Walnuts


For the Thumbprint Filling:

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • 26 milk chocolate kisses


  1. Combine the flour, cocoa and salt in a small mixing bowl and set aside.
  2. In a large mixing bowl you will first cream the butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla.Gradually add the combined flour, cocoa and salt to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
  3. While the dough is chilling; In a small mixing bowl, whisk egg white until foamy. Shape the dough into 1 inch. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.
  4. For filling, combine the confectioners’ sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.




Ty Chef Ron Lock