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German Chocolate Thumbprint Cookies |
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German Chocolate Thumbprint Cookies - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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TOPPING |
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1 cup
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Sugar |
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1 cup
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Evaporated milk |
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1/2 cup
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Butter or margarine, soft |
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1 tsp
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Vanilla |
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3
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Egg yolks, beaten |
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1 1/2 cup
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Coconut, flaked |
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1 1/2 cup
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Pecans, chopped |
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COOKIES |
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1 pkt
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Pillsbury Plus German, |
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Chocolate Cake Mix |
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1/3 cup
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Butter or margarine, melted |
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| Method: |
In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well. Cook over medium heat for 10-13 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature.
Reserve 1 1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Heat oven to 350F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping. Bake for 10-13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely.
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