Serves: 60
Total Calories: 73
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 German Chocolate Thumbprint Cookies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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