Ingredients:
* 1 cup (2 sticks) butter or margarine, softened
* 1-1/3 cups granulated sugar
* 2 egg yolks
* 1/4 cup milk
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon salt
* Powdered sugar
* 1 can (16 oz.) vanilla frosting
* Additional powdered sugar
* 1-1/3 cups (10.5-oz. pkg.) HERSHEY'S KISSABLES Candies
Directions:
1. 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.
2. Heat oven to 350°F. 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.
3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool completely.
4. Spoon frosting into heavy-duty resealable plastic food storeage 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 each filled cookie. About 3-1/2 dozen cookies.
VANILLA VARIATION: Increase flour to 2-3/4 cups; omit cocoa.
