1/2 cup butter, softened

2/3 cup sugar

1 large egg, separated, room temperature

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2 tablespoons whole milk

1 teaspoon vanilla extract

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1 cup all-purpose flour

1/3 cup baking cocoa

1/4 teaspoon salt

1 cup finely chopped walnuts

FILLING:

1/2 cup confectioners’ sugar

1 tablespoon butter, softened

2 teaspoons whole milk

1/4 teaspoon vanilla extract

24 milk chocolate kisses

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour.

Preheat oven to 350°. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake until center is set, 10-12 minutes.

For filling, combine the confectioners’ sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.