Chocolate Thumbprint Cookies

• 1/2 cup margarine or butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 tsp. vanilla
• 1-1/4 cups flour
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, divided
• 1/4 tsp. salt
• 3/4 cup PLANTERS Walnuts, toasted, finely chopped
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 1 Tbsp. margarine or butter

1. Beat 1/2 cup margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy.
2. Blend in egg and vanilla.
3. Add flour, 1/3 cup of the coconut and the salt; mix well.
4. Cover and refrigerate 1 hour.
5. Preheat oven to 350F.
6. Shape dough into 36 balls, each about 1 inch in diameter.
7. Roll in walnuts, then press walnuts gently into dough to secure.
8. Place, 1 inch apart, on ungreased baking sheets.
9. Press down centers with thumb.
10. Bake 9 to 12 minutes or until lightly browned.
11. Remove cookies from baking sheets; cool completely on wire racks.
12. Place chocolate and 1 Tbsp.
13. margarine in small saucepan; cook on medium-low heat until chocolate is completely melted and mixture is well blended, stirring frequently.
14. Spoon 1/2 tsp.
15. of the melted chocolate mixture into center of each cookie.
16. Sprinkle evenly with remaining coconut.
17. Store in airtight container at room temperature.

margarine, sugar, egg, vanilla, flour, s angel, salt, walnuts, chocolate, margarine

Taken from www.kraftrecipes.com/recipes/chocolate-thumbprint-cookies-56471.aspx (may not work)