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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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German Chocolate Thumbprint Cookies |
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Serves: 60 Print this RecipeServing Size: 1 cookie Frances Sheppard - Corsicana, Texas Bake-Off® Contest 34, 1990 Prize Winner This quick cookie features a thumb-print filled with a coconut mixture typical of German chocolate desserts. TOPPING 1 cup sugar 1 cup evaporated milk 1/2 cup unsalted butter, butter or margarine, softened 1 teaspoon vanilla extract 3 eggs yolks, beaten 1 1/2 cups flaked coconut 1 1/2 cups chopped pecans COOKIES 1 package (1-lb 2.25-oz) pudding-included German chocolate cake mix 1/3 cup unsalted butter, butter or margarine, melted In heavy 2-quart saucepan, combine sugar, evaporated 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. Remove from heat. Stir in coconut and pecans. Cool to room temperature. Reserve 1 1/4 cups of the topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened. Cover with plastic wrap; refrigerate 30 minutes for easier handling. 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 teaspoon reserved topping mixture. Bake at 350°F. for 10 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely. HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry cake mix. Bake as directed above. Nutrition Per Serving (1 cookie): Calories 110; Protein 1g; Carbohydrate 12g; Fat 6g; Sodium 65mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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