WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES RECIPE ...
These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.
Provided by SDSMarvin
Categories Desserts Cookies Thumbprint Cookie Recipes
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
- Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
- Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.
Nutrition Facts : Calories 197.4 calories, CarbohydrateContent 23.1 g, CholesterolContent 19.5 mg, FatContent 11.1 g, FiberContent 0.3 g, ProteinContent 1.9 g, SaturatedFatContent 5.2 g, SodiumContent 76.7 mg, SugarContent 14.9 g
WHITE CHOCOLATE RASPBERRY THUMBPRINTS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- 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 an airtight container.
Nutrition Facts : Calories 120 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 11g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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CHOCOLATE RASPBERRY SANDWICH COOKIES | LOVE AND OLIVE OIL
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Total Time 2 hours
- To make cookie dough, whisk together flour, cocoa powder, baking soda, and salt in a bowl and set aside.Gently melt chocolate in a double boiler or microwave (use 50% power in 20 second increments) until just melted. Set aside to cool slightly.Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until lightened and somewhat fluffy, about 2 to 3 minutes.Reduce mixer speed to low and add eggs, one at a time, mixing until each egg is completely incorporated before adding the next. Scrape down the beater and the sides of the bowl, then increase speed to medium high for 30 seconds until slightly lightened in color.. Mix in vanilla.Pour in lukewarm cooled chocolate and mix on low speed, scraping the sides and bottom of the bowl well, until batter is uniform in color. Add dry ingredients and mix on low speed until just incorporated.Press a layer of plastic wrap on the surface of the dough. Refrigerate for 20 to 30 minutes or until it’s just firm enough to work with.Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.Scoop rounds of dough using a small cookie scoop (about 20g, or 1 tablespoon-ish of dough per cookie). Flatten dough balls slightly into a puck shape (this will help it spread more evenly). Leave 2-3 inches of space between cookies as they will spread quite a bit.Bake for about 8 minutes or until tops are puffed and no longer shiny.Remove from oven and immediately swirl a round cookie cutter (slightly larger than the diameter of the cookie) around each still-soft cookie to tuck in any rough edges and perfect the circular shape. Let cool on sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough (you should end up with about 44 individual cookies).To make ganache, (and you can start this while the cookies are baking since it’ll take a little while to cool), place chopped chocolate in a heat proof bowl. Warm cream in a small saucepan until it just begins to bubble around the edges (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds then slowly whisk, working from the center outward in concentric circles until an emulsion forms. Continue to gently whisk until cream is fully incorporated and chocolate is melted. Whisk in Chambord.Let cool, gently whisking every 10 minutes or so, until ganache is thickened to the consistency of peanut butter. This will take about 45 minutes at cool room temperature, or you can refrigerate (gently whisking every 5 to 10 minutes to ensure it cools evenly) to speed it up a bit. Transfer to a piping bag fitted with a 1/2-inch round tip. Transfer raspberry jam to another piping bag with a 1/4-inch round tip (you can also spoon the jam into the centers).Pair up the cookies in matching sizes and arrange on baking sheet with one cookie in each pair flipped upside down. Pipe a ring of ganache on the flat undersides of half of the cookies. Fill the center of ring with a teaspoon or so of raspberry jam. Lightly press a second cookie on top (don’t press too hard or the filling will squeeze out). Refrigerate until fully set and ready to serve.Cookies will keep, refrigerated in an airtight container, for up to one week.
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Reviews 4.8
Total Time 1 hours 45 minutes
Category Desserts, Cookies, Thumbprint Cookie Recipes
Calories 116.7 calories per serving
- Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.
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