Great cookie recipe with chocolate candies

Quantity: About 3-1/2 dozen cookies.

INGREDIENTS

1 cup (2 sticks)
(250 mL) butter or margarine, softened
1-1/3 cups (325 mL) granulated sugar
2 egg yolks
1/4 cup (50 ml) milk
2 teaspoons (10 mL) vanilla extract
2 cups (500 mL) all-purpose flour
2/3 cup (150 mL) Cocoa

1/2 teaspoon (2 mL) salt
Powdered sugar
1 can (16 oz.) vanilla frosting
Additional powdered sugar
1-1/3 cups (325 mL) HERSHEY’S KISSABLES Brand chocolate candies

DIRECTIONS

Beat butter, granulated sugar, egg yolks, milk and vanilla until fluffy.
Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
Cover; refrigerate dough about 2 hours or until firm enough to handle.

Heat oven to 350°F (180°C). Lightly grease cookie sheet. Shape dough into 1-1/8- inch balls.
Roll in powdered sugar; place on prepared cookie sheet.
Press thumb in center of each cookie.
Bake 10 to 12 minutes or until set.
Remove from cookie sheet to wire rack; cool completely.

Spoon frosting into heavy-duty resealable plastic food storage bag.
Cut off corner of bag about 1/4 inch from point; pipe frosting into thumbprint indentations.
Sift additional powdered sugar over filled cookies, if desired.
Gently press 3 to 4 candies in each filled cookie.

VANILLA VARIATION: Increase flour to 2-3/4 cups; omit cocoa.