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Title: German Chocolate Thumbprint Cookies
Categories: Dessert Cookie German Chocolate
Yield: 4 Dozen
| TOPPING | ||
| 1 | c | Sugar |
| 1 | c | Evaporated milk |
| 1/2 | c | Unsalted butter; or margar- ine, softened |
| 1 | ts | Vanilla extract |
| 3 | Egg yolks; beaten | |
| 1 1/2 | c | Flaked coconut |
| 1 1/2 | c | Pecans; chopped |
| COOKIES | ||
| 1 | pk | Pudding included German Chocolate Cake Mix |
| 1/3 | c | Unsalted butter; or margar- ine, melted |
Note - these cookies are somewhat fragile. Fifteen minutes before baking, preheat oven to 350~.
Topping - In a heavy 2-qt. saucepan, combine sugar, milk, 1/2 cup butter, vanilla, and egg yolks; blend well. Cook over med. heat 10-13 mins., or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temp. Reserve 1.1/4 cups of topping mixture; set aside.
Cookies - In lg. bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Shape dough into 1" balls. Place 2" apart on ungreased baking sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 tspn of reserved topping. Bake in center of oven 11-14 mins. or until set. Cool 5 mins., remove from baking sheets. Cool completely. Makes 4 to 5 dozen cookies.
Source: Brad Herald, 11/3/94 :: MM by Sue Woodward
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