Chocolate Thumbprint Cookies

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 large egg, separated, room temperature
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts
• 1/2 cup confectioners' sugar
• 1 tablespoon butter, softened
• 2 teaspoons whole milk
• 1/4 teaspoon vanilla extract
• 24 milk chocolate kisses

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour.
2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased
3. . Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350u0b0 until center is set, 10-12 minutes.
4. For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

butter, sugar, egg, milk, vanilla, flour, baking cocoa, salt, walnuts, sugar, butter, milk, vanilla, milk

Taken from www.tasteofhome.com/recipes/chocolate-thumbprint-cookies/ (may not work)