German Chocolate Thumbprints

By Tinkysmom55

Ingredients

• FILLING:
• 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
• 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

Details

Servings 4

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. 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.