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Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies recipe
photo by:kraft
Rolled in toasted chopped walnuts and sprinkled with coconut, these chocolate cookies are bound to get their share of admirers at the potluck party!
20 min
1 hr 32 min
3 dozen cookies or 18 servings, 2 cookies each
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What You Need

cup   margarine or butter, softened
cup  sugar
tsp.  vanilla
cups  flour
cup  BAKER'S ANGEL FLAKE Coconut, divided
tsp.  salt
cup  PLANTERS Walnuts, toasted, finely chopped
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
Tbsp.  margarine or butter

Make It

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.

Kraft Kitchens Tips

How to Toast Nuts
Spread in single layer on baking sheet. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.
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