SEARCH
More 5 Photos

White Chocolate Thumbprint Cookies Recipe

Recipe by: Sharon

"Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In1 h 45 m
  • 1Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
  • 2Preheat oven to 325 degrees F (165 degrees C).
  • 3Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
  • 4Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
  • 5Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
  • 6Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.
Ingredients
  • 72 servings
  • 117 cals
  • 1 pound butter, softened
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup chopped walnuts (optional)
  • 1 (8 ounce) jar seedless raspberry jam
  • 3 (1.55 ounce) bars white chocolate, chopped
  • 1 tablespoon vegetable shortening
Nutrition

Amount per serving ( 5 total)

  • Calories:
    117
    6%
  • Fat:
    7
    11%
  • Carbs:
    12.8
    4%
  • Protein:
    1.1
    2%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

5 Photos in the recipe
view all photos
You maybe like