CHOCOLATE THUMBPRINT COOKIES
Rolled in toasted chopped walnuts and sprinkled with coconut, these chocolate cookies are bound to get their share of admirers at the potluck party!
Provided by My Food and Family
Categories Recipes
Time 1h32m
Yield Makes 3 dozen cookies or 18 servings, 2 cookies each.
Number Of Ingredients 10
Steps:
- Beat 1/2 cup margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour, 1/3 cup of the coconut and the salt; mix well. Cover and refrigerate 1 hour.
- Preheat oven to 350°F. Shape dough into 36 balls, each about 1 inch in diameter. Roll in walnuts, then press walnuts gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Press down centers with thumb.
- Bake 9 to 12 minutes or until lightly browned. Remove cookies from baking sheets; cool completely on wire racks. Place chocolate and 1 Tbsp. margarine in small saucepan; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Spoon 1/2 tsp. of the melted chocolate mixture into center of each cookie. Sprinkle evenly with remaining coconut. Store in airtight container at room temperature.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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