White Chocolate Raspberry Thumbprints

White Chocolate Raspberry Thumbprints

Submitted by Linae Svennes

 

  • 3/4 c butter, softened
  • 1/2 c packed brown sugar
  • 2 eggs, separated
  • 1 1/4 c all purpose flour
  • 1/4 c baking cocoa
  • 1 1/4 c finely chopped pecans or walnuts

Filling:

  • 4 oz white baking chocolate, coarsely chopped
  • 2 tbsp butter
  • 1/4 c seedless raspberry jam
  1. In large bowl, cream butter and brown sugar until light and fluffy. Beat in yolks. Combine flour and cocoa. Gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
  2. In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough in 1-inch balls. Roll in eggs whites and then in nuts.
  3. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1-inch apart on a greased cookie sheet. Bake at 350º for 8-10 minutes or until set. Remove to wire rack to cool.
  4. In microwave, melt white chocolate and butter. Stir until smooth. Spoon about 1/2 tsp into each cookie. Top each with about 1/4 tsp of jam. Let chocolate set. Store in airtight container.
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