Chocolate Thumbprint Cookies

Ingredients

 * 1/2 	cup  	(1 stick) butter or margarine, softened
 * 2/3 	cup 	Sugar
 * 1 		Egg, separated
 * 2 	tbsp 	Milk
 * 1 	tsp 	Vanilla extract
 * 1 	cup 	All-purpose flour
 * 1/3 	cup 	HERSHEY'S Cocoa
 * 1/4 	tsp 	Salt
 * 1 	cup 	Chopped nuts
 * VANILLA FILLING (recipe follows)
 * 26 HERSHEY'S KISSES chocolates, HERSHEY'S HUGS
 * Chocolates or pecan halves or candied cherry halves

Directions
Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until light and fluffy.  Stir together flour, HERSHEY'S cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. With fork, beat egg white slightly.  Dip each ball into egg white; roll in nuts.  Place on prepared cookie sheet.  Press thumb gently in center of each cookie. Bake 10 to 12 minutes or until set.  Meanwhile, prepare VANILLA FILLING.  Remove wrappers from HERSHEY'S KISSES chocolates. Remove cookies from cookie sheet to wire rack; cool 5 minutes.  Spoon about 1/4 teaspoon filling into each thumbprint.  Gently press HERSHEY'S KISSES chocolate in center of each cookie.  Cool completely.
 * About 2 dozen cookies.

VANILLA FILLING
Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth. Roll balls in granulated sugar. <BR> Bake as directed. <BR> Top with VANILLA FILLING and chocolate, pecan or cherry half.
 * VARIATION: Omit egg white and chopped nuts. <BR>