German Chocolate Thumbprints

At church today our teacher in our Sunday School class was talking about how spoiled his kids were and  told us that “IF” (and believe me he doesn’t) but “IF” he believed in reincarnation, he would want to come back as one of his children. I started to think about that and realized that it would be great to come back as one of our grandchildren. We had lunch today with our 10 yr old grandson and I got him in trouble by handing him a giant Hershey bar as soon as we sat down. Of course he immediately unwrapped it and began to chomp away on it before his dad saw it and fussed at him for eating it before having something “healthy”. I don’t think you can qualify Mexican food as “healthy” but since all Sevy had had all day was donuts and now candy, I guess the Mexican food was a little better than what he had eaten all day. All this to say that when you think about how we Baby Boomers totally spoil our grandkids, it would be great to come back as one of them.  But since we won’t be coming back as anyone or anything, I think I will just go ahead and eat all the chocolate I can now.

Hence the recipe…

1/2 cup semisweet chocolate chips

1 table shortening

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tables strong coffee (brewed)

1 teas vanilla

2 cups flour

1 tables baking cocoa

1 teas baking powder

1/4 teas salt

Filling:

3/4 cup flaked coconut

3/4 cup chopped pecans (or walnuts)

1 teas vanilla

4 to 6 tables sweetened condensed milk (Eagle Brand)

Drizzle:

1/2 cup semisweet chocolate chips

1 tables shortening

Preheat oven to 350.

In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.

Roll into 1 inch balls. Place 2 inches apart on greased baking sheets. Using a Thumbie (which you can by on Etsy for $5.00 in the chocolatecastles store), make an indention in the center of each ball. Bake at 350 for 6-8 minutes or until firm. Remove to wire racks to cool completely.

Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough of the sweetened milk to form a stiff mixture. Fill cooled cookies with filling (about a teas each). Melt chocolate chips and the shortening for the drizzle and then drizzle over the cookies. Store in an airtight container.

Yield: about 4 dozen

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