Thursday, July 23, 2009


HELLO my darlings. In case you missed these recipes when I posted them during my featured Author Day at The Romance Room, here they are:

Chocolate Thumbprint Cookies
½ cup butter or margarine 1/3 cup Hershey’s cocoa
2/3 cup sugar ¼ teaspoon salt
1 egg yolk (set aside the egg white) Vanilla Filling (below)
2 tablespoons milk Granulated sugar or
1 teaspoon vanilla 3/4 cup walnuts or pecans finely chopped
1 cup unsifted all-purpose flour 2 dozen Hershey kisses

Cream butter, 2/3 cup sugar, egg yolk, milk and vanilla in small mixer bowl; blend into creamed mixture. Chill dough about an hour or until firm enough to handle. Keep the egg white at room temperature until dough is ready to handle. Then beat the egg white until frothy and place in a small bowl. Roll each ball in either the granulated sugar or the ground nuts and place on a lightly greased cookie sheet. Make a thumbprint in each cookie.
Place in oven preheated to 350 degrees for 10-12 minutes.
While the cookies are cooling,
Prepare Vanilla Filling:
Thoroughly combine ½ cup confections’ sugar, I tablespoon butter, 2 teaspoons milk and ¼ teaspoon vanilla
Once the cookies have cooled, place a dollop of vanilla filling in the thumbprint and top with a Hershey Kiss.

¼ cup butter ¼ cup shortening
¼ cup brown sugar (packed) 1 egg separated
¼ teaspoon vanilla 1 cup unsifted all-purpose flour
¼ teaspoon salt ¾ cup finely chopped nuts

Heat oven to 350 degrees F. Mix thoroughly butter, shortening, sugar, egg yolk and vanilla. Work in flour and salt until dough holds together. Shape dough into 1 inch balls.
Beat the egg white until foamy. Roll each ball in the egg white then roll in chopped nuts and place on lightly greased cookie sheet. Press thumb in the center of each ball and pplace in oven for 10 minutes.
After cookies have cooled, place a dollop of vanilla filling (below) in the thumbprint and top with whatever turns your key—candied fruit, Hershey Kiss, Walnut or Pecan half, etc.
Vanilla Filling:
Thoroughly combine ½ cup confectioner’s sugar, 1 tablespoon butter, 2 teaspoons milk and ¼ teaspoon vanilla

3 cups unsifted all-purpose flour 1 teaspoon salt
2 cups sugar 2 cups water
½ cup Hershey Cocoa ¾ cup vegetable oil
2 teaspoons baking soda 2 tablespoons vinegar
2 teaspoons vanilla
Combine all the dry ingredients in a large mixing bowl. Add water, oil, vinegar and vanilla and beat for 3 minutes at medium speed until thoroughly blended. Pour into a greased and floued 13x9x2 inch pan. Bake at 350 degrees F for 35-40 minutes.
Cool and frost as desired. Personally I like White Mountain icing but some of my family prefers peanut butter icing.
I got this recipe from the Hershey’s Cocoa Cookbook that was free when I bought a can of cocoa many years ago. I have never known it to fail to rise into a beautiful cake that is delicious and always moist. My best friend and I used to make it for birthdays when we worked in coronary care years ago and everyone loved it.

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