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