Cookies

Chocolate Thumbprint Cookies

• 12-oz pkg chocolate chips
• 3 cups flour
• 1 cup butter
• 1 cup brown sugar
• 3 tsp vanilla
• 1/4 cup milk
• powdered sugar
• 2 tbs shortening
• 1/4 cup light Karo syrup (a corn syrup)
• 2 tsp vanilla

Chop 1/4 of the chocolate chips.
Sift flour.
Blend butter, brown sugar, and 3 tsp vanilla.
Stir in flour, milk, and chopped chips.
Shape in 1/2-inch balls. Place on ungreased
cookie sheet. Make depression in center of each
cookie with thumb. Bake 10-12 minutes at 375F.

Roll in powdered sugar. (I usually skip this step)
Combine over hot water the rest of the chips and
the shortening. Stir until melted. Remove from
heat.
Stir in Karo, 2 tbs water, and the 2 tsp vanilla.
Fill each cookie.

Makes about 4 dozen

Forgotten Kisses

• 2 egg whites -- room temperature
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon vanilla
• 36 hershey's kisses -- unwrapped

1. Beat egg whites with cream of tartar and salt
in small mixer bowl until soft peaks form
2. Gradually beat in sugar; continue beating
until stiff peaks form.
3. Add vanilla. Drop meringue mixture by half
teaspoonfuls onto greased cookie sheets; top
each with a Hershey's Kiss.
4. Cover kiss completely with a small teaspoonful
of meringue.
5. Place in a preheated 375 degree F oven.
Immediately turn off oven and let cookies remain
in oven overnight or until completely dry.

Makes about 2 1/2 dozen cookies.