Recipe - Chocolate Chips Thumbprint Cookies

1 cup HERSHEY'S SemiSweet
Chocolate Chips, divided
One fourth cup Butter or margarine,
softened
One fourth cup Shortening
One half cup Sugar
1 Egg, separated
One half teaspoon Vanilla extract
1 cup Allpurpose flour
One fourth teaspoon Salt
1 cup Finely chopped nuts

Heat oven to 350'F. In small microwavesafe bowl, place One fourth cup chocolate
chips. Microwave at HIGH (100%) 2030 seconds or just until chocolate is
melted and smooth when stirred; set aside to cool slightly. In large mixer
bowl, combine butter, shortening, sugar, reserved melted chocolate, egg
yolk and vanilla; blend well. Stir in flour and salt. Roll dough into 1"
balls. With fork, slightly beat egg white. Dip each ball into egg white,
roll in chopped nuts. Place balls on ungreased cookie sheet, about 1"
apart. Press center of each ball with thumb to make indentation. Bake
1012 minutes or until set. Remove from oven; immediately place several of
remaining Three fourths cup chocolate chips in center of each cookie. Carefully
remove from cookie sheet to wire rack. After several minutes, swirl melted
chocolate in each thumbprint. Cool completely.

Makes about 2 One half dozen cookies.

From Favorite All Time Recipes Homemade Holiday Cookies, Publication
International, Ltd., ISBN 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip