German Chocolate Thumbprint Cookies Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) (TOPPING) | |
| Evaporated milk | 1 Cup (16 tbs) (TOPPING) | |
| 1/2 cup unsalted butter, butter or margarine, softened | ||
| Vanilla | 1 Teaspoon (TOPPING) | |
| Egg yolks | 3 , beaten (TOPPING) | |
| Flaked coconut | 1 1/2 Cup (16 tbs) (TOPPING) | |
| Pecans | 1 1/2 Cup (16 tbs), chopped (TOPPING) | |
| COOKIES | ||
| 1 pkg. Plus German Chocolate Cake Mix | ||
| 1/3 cup unsalted butter, butter or margarine, melted | ||
Directions
In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well.
Cook over medium heat for 10 to 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 350°F.
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 at 350°F. for 10 to 13 minutes or until set.
Cool 5 minutes; remove from cookie sheets.
Cool completely.
Cook over medium heat for 10 to 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 350°F.
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 at 350°F. for 10 to 13 minutes or until set.
Cool 5 minutes; remove from cookie sheets.
Cool completely.
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