German Chocolate Thumbprints
By Tbird
Ingredients
- Filling:
- 1/2 c semisweet chocolate chips
- 1 T shortening
- 1/2 c butter, softened
- 3/4 c sugar
- 1 egg
- 1 T strong brewed coffee
- 1 t vanilla extract
- 2 c flour
- 1 T baking cocoa
- 1 t baking powder
- 1/3 t salt
- 3/4 c flaked coconut, toasted
- 3/4 c chopped pecans, toasted
- 1 t vanilla extract
- 4-6 T sweetened condensed milk
- Drizzle:
- 1/2 c semisweet chocolate chips
- 1 T shortening
Details
Servings 4
Adapted from tasteofhome.com
Preparation
Step 1
In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Eat 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" balls. Place 2" 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 deg. 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 filing, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.
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