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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