COOKIES
1/2 c Butter or margarine (one 1/4 ts Salt
-stick); softened 2 tb Milk
2/3 c Sugar 1 c Chopped walnuts
1 Egg Vanilla Filling or Chocolate
1 ts Vanilla extract -Cream Filling
1 c All-purpose flour 3/4 c To 1 c cherry pie filling;
1/3 c Cocoa ;chilled
-VANILLA FILLING-
3/4 c Powdered sugar 2 ts To 3 ts milk
1 tb Plus 1 ts butter or 1/2 ts Vanilla extract
-margarine; softened
———————–CHOCOLATE CREAM FILLING———————–
3 oz Cream cheese; softened 2 tb Cocoa
1/2 c Powdered sugar 1/4 ts Vanilla extract
Cookies: In large mixer bowl beat butter, sugar, egg, and vanilla
until light and fluffy. Stir together flour, cocoa, and salt; blend
into butter mixture. Add milk; beat until well blended. Stir in
walnuts. Refrigerate dough at least 1 hour or until firm enough to
handle. Heat oven to 350F. Lightly grease cookie sheet. Shape dough
into 1-inch balls; place on prepared cookie sheet. Press thumb into
center of each cookie. Bake 10 to 12 minutes or until set. Remove
from cookie sheet to wire rack; cool. To serve, place about 1/2 ts
filling in thumbprint; top with about 1 ts pie filling. Store cookies
in refrigerator.
Vanilla Filling: In small bowl, combine all ingredients; beat until
smooth.
Chocolate Cream Filling: In small mixer bowl, beat cream cheese and
powdered sugar until well blended. Add cocoa and vanilla extract; beat
until smooth.
Yields
3 dozen
