---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Holiday
       Yield: 36 servings
     1/2 c  Butter or margarine
            - softened
     2/3 c  Sugar
       1    Egg
       1 ts Vanilla extract
       1 c  All-purpose flour
     1/3 c  HERSHEY'S Cocoa
     1/4 ts Salt
       2 tb Milk
       1 c  Chopped walnuts
            Your choice of FILLING
            -(recipes follow)
       1 c  Cherry pie filling
            - chilled
   In large mixer bowl beat butter, sugar, egg and vanilla until light and
   fluffy. Stir together flour, cocoa and salt; blend into butter mixture.
   Add milk; beat until well blended. Stir in walnuts. 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; place on prepared
   cookie sheet. Press thumb into center of each cookie. Bake 10 to 12
   minutes or until set. Remove from cookie sheet to wire rack; cool. To
   serve, place about 1/2 teaspoonful filling in thumbprint; top with about
   1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen
   VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1
   tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3
   teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth.
   CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.)
   cream cheese, softened and 1/2 cup powdered sugar until well blended.
   Add 2 tablespoons HERSHEY'S Cocoa and 1/4 teaspoon vanilla extract; beat
   until smooth.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.