| 1 | In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. |
| 2 | Stir together flour, cocoa and salt; blend into butter mixture. |
| 3 | Add milk; beat until well blended. |
| 4 | Stir in walnuts. |
| 5 | Refrigerate dough at least 1 hour or until firm enough to handle. |
| 6 | Heat oven to 350°F. |
| 7 | Lightly grease cookie sheet. |
| 8 | Shape dough into 1-inch balls; place on prepared cookie sheet. |
| 9 | Press thumb into center of each cookie. |
| 10 | Bake 10 to 12 minutes or until set. |
| 11 | Remove from cookie sheet to wire rack; cool. |
| 12 | To serve, place about ?teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. |
| 13 | Store cookies in refrigerator. |
| 14 | About 3 dozen cookies. |
| 15 | Vanilla filling: in small bowl, combine ?cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and ?teaspoon vanilla extract; beat until smooth. |
| 16 | Chocolate cream filling: in small mixer bowl, beat 1 package (3 oz). |
| 17 | Cream cheese, softened and ?cup powdered sugar until well blended. |
| 18 | Add 2 tablespoons hershey"s cocoa and ?teaspoon vanilla extract; beat until smooth. |
| 19 | Hershey"s is a registered trademark of hershey foods corporation. |
| 20 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 21 | Meal-master format by karen mintzia |
