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German Chocolate Thumbprints

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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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