Thumbprint Cookies

1 pkg. Jell-O® Instant Pudding and Pie Filling Mix, any flavor
1 10oz. pkg pie crust mix
2 tbsp margarine, melted
4 to 5 tbsp cold water
1 4oz. pkg. Baker’s® German Sweet Chocolate, broken into squares
Whole or chopped toasted nuts

Combine pudding mix and piecrust mix in medium bow; add margarine and 4 tbsp. of water. Mix with fork until soft dough forms. (if dough is too dry, add 1 tbps. water). Shape into 1” balls. Place 1” apart on ungreased baking sheets; press thumb deeply into center of each.

Cut each square of chocolate in half. Press 1 half into center of each
cookie. Bake at 350° for 15 minutes or until light browned. Immediately
press nuts lightly into chocolate center. Remove from baking sheets and
cool on wire racks.

Makes 3 dozen

Coconut Thumbprints:
Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Mix 1-1/3 cups Bakers’® Coconut with ½ cup sweetened condensed milk; spoon into centers of cookies before baking.

Jam Thumbprints: Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Spoon ½ tsp. of jam into center of each cookie after baking.

Cream Cheese and Jelly Thumbprints:
Prepare Thumbprint Cookies as directed, omitting chocolate and nuts. Using 1 pkg. (3oz.) cream cheese, softened, spoon ½ tsp. cream cheese into center of each cookie before baking and top each with ½ tsp. jelly after baking.