Chocolate Walnut Buttons

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/3 cup Baking cocoa
  • 24 Chocolate kisses or chocolate, discs
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 1/4 cups Walnuts

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

Found on abountifulkitchen.com

Description

Ingredients

• ½ cup butter, softened
• ⅔ cup sugar
• 1 large egg, separated
• 2-3 tablespoons milk (more if needed to make batter moist)
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ⅓ cup baking cocoa
• ¼ teaspoon salt
• 1¼ cups finely chopped walnuts
• 24 chocolate kisses or chocolate discs for melting

Directions

• Cream butter and sugar for about one minute.
• Beat in the egg yolk, milk and vanilla. Mix well.
• Add the flour, cocoa and salt all at once. Mix just until flour disappears and ingredients are incorporated.
• Cover and refrigerate for about 1 hour.
• Whisk egg white until foamy in a small bowl.
• Using a small (I use a 1 inch) scoop or your hands, Shape dough into 1 inch balls.
• Dip the cookie dough in egg white, then roll in nuts.
• Place the cookie balls on greased baking sheet, 9-12 cookies per pan.
• Make an indentation in center of each cookie with your thumb.
• Bake at 350° for 10-12 minutes or until center is set, do not over cook.
• When cookie is done, remove from oven and immediately place a chocolate kiss or a chocolate disc for melting in the center of the cookie. Press down the center with chocolate if the indentation has risen too much.
• Let cool. Cookies may be frozen or covered on counter for up to a week.