When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario
White Chocolate Raspberry Thumbprints
White Chocolate Raspberry Thumbprints
Prep Time
25 min
Cook Time
10 min
Yield
about 3 dozen
Ingredients
- 3/4 cup butter, softened
- 1/2 cup packed brown sugar
- 2 large eggs, separated, room temperature
- 1-1/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 1-1/4 cups finely chopped pecans or walnuts
- FILLING:
- 4 ounces white baking chocolate, coarsely chopped
- 2 tablespoons butter
- 1/4 cup seedless raspberry jam
Directions
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg 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.
- In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts.
- Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely.
- In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in a single layer in an airtight container.
Nutrition Facts
1 cookie: 120 calories, 8g fat (4g saturated fat), 22mg cholesterol, 43mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 2g protein.
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