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Hershey's Halloween Thumbprint Cookies & Chocolate Hot Cocoa

Posted Nov 01 2009 10:00pm


Halloween Thumbprint Cookies

Ingredients

About 48 HERSHEY'S KISSES Brand Milk Chocolates
1 cup (2 sticks) butter or margarine, softened
1-1/3 cups sugar
2 egg yolks
2 tablespoons milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Additional sugar
ORANGE FILLING(recipe follows)

Directions:

1. Remove wrappers from chocolates; set aside.

2. Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.

3. Prepare ORANGE FILLING. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls; roll in sugar. Place on prepared cookie sheet; press thumb gently in center of each cookie.

4. Bake 10 to 12 minutes or until set. Spoon about 1/4 teaspoon filling into thumbprint of warm cookies. Gently press chocolate piece in center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

ORANGE FILLING: Combine 1 cup powdered sugar, 2 tablespoons softened butter or margarine, 4 teaspoons milk, 1/2 teaspoon freshly grated orange peel and 1/2 teaspoon vanilla extract in small bowl; beat on high speed of electric mixer until smooth. Stir in yellow and red food color for desired orange color.

VARIATIONS:

PUMPKIN VARIATION: Spoon 1/4 teaspoon ORANGE FILLING in each thumbprint; omit chocolate piece. Allow frosting to melt from the heat of the cookie; spread to form pumpkin shape on top of cookie. Cool until frosting sets up; garnish with green frosting to resemble stem of pumpkin.




Chocolate Hot Cocoa

Ingredients

2 tablespoons sugar
2 to 3 teaspoons HERSHEY'S Cocoa
Dash salt
1 cup milk
1/4 teaspoon vanilla extract

Directions:

Mix sugar, cocoa and salt in large mug. Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Stir in vanilla. 1 serving.

VARIATIONS:

Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe above.

Lower Fat: Use nonfat milk; follow recipe above.

Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in vanilla and sugar substitute with sweetening equivalence of 2 tablespoons sugar.
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