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White Chocolate Raspberry Thumbprints

 White Chocolate Raspberry Thumbprints
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 the most discriminating sweet tooth.
38 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs, separated
  • 1-1/4 cups King Arthur Unbleached 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.
  • 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 in 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°

2 of 2

White Chocolate Raspberry Thumbprints (continued)

Directions (continued)

  • for 8-10 minutes or until set. Remove to wire racks to cool.
  • 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. Yield: about 3 dozen.