GERMAN CHOCOLATE THUMBPRINTS

GERMAN CHOCOLATE THUMBPRINTS image

Yield 4 dozen

Number Of Ingredients 19

1/2 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon strong brewed coffee
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
3/4 cup flaked coconut, toasted
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
4 to 6 tablespoons sweetened condensed milk
DRIZZLE:
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

Directions In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely. Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container. Yield: 4 dozen.