White Chocolate Raspberry Thumbprints Recipe

4.5 15 18
White Chocolate Raspberry Thumbprints Recipe
White Chocolate Raspberry Thumbprints Recipe photo by Taste of Home
Publisher Photo

White Chocolate Raspberry Thumbprints Recipe

Read Reviews
4.5 15 18
Publisher Photo
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.
MAKES:
38 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
38 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • 1/4 cup baking cocoa
  • 1-1/4 cups finely chopped pecans or walnuts
  • FILLING:
  • 4 squares (1 ounce each) white baking chocolate, coarsely chopped
  • 2 tablespoons butter
  • 1/4 cup seedless raspberry jam

Directions

In a small mixing 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° for 8-10 minutes. Remove to wire racks to cool.
In a small microwave-safe bowl, melt white chocolate and butter at 70% power; 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.
Originally published as White Chocolate Raspberry Thumbprints in Country Woman December/January 2008, p29

  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs, separated
  • 1-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1-1/4 cups finely chopped pecans or walnuts
  • FILLING:
  • 4 squares (1 ounce each) white baking chocolate, coarsely chopped
  • 2 tablespoons butter
  • 1/4 cup seedless raspberry jam
  1. In a small mixing 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.
  2. 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.
  3. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
  4. In a small microwave-safe bowl, melt white chocolate and butter at 70% power; 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.
Originally published as White Chocolate Raspberry Thumbprints in Country Woman December/January 2008, p29

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2124arizona User ID: 845443 268274
Reviewed Jun. 22, 2017

"The combination of cocoa, white chocolate and raspberry jam is awesome!! This is a winner."

MY REVIEW
Apbrocks User ID: 5844700 253628
Reviewed Sep. 3, 2016

"I made these cookies a few years back as part of a homemade cookie assortment I was giving to friends and co-workers as Christmas gifts. They were my favorite! Not too sweet, and very fancy looking. I'm starting to make my cookie list this year, and these will definitely be at the top of the list!"

MY REVIEW
salimom User ID: 4432864 228553
Reviewed Jun. 26, 2015

"everyone loves these cookies and want the recipe. yummmmy"

MY REVIEW
nealdowntome User ID: 7649028 102431
Reviewed Feb. 8, 2014

"These were eaten so quickly and had a great taste!"

MY REVIEW
Mrs_T User ID: 941931 102430
Reviewed Jan. 5, 2012

"These are pretty and delicious. I would definitely make them again, as they were one of my favorite cookies that I made this year. My only complaint was they were too sticky to store easily, even in the freezer."

MY REVIEW
Mrsfennig User ID: 5527746 81486
Reviewed Dec. 21, 2011

"I made these last year for Christmas, I made over a dozen different types of cookies, and I loved these the best. They are making my list for this year! (which is a MUCH shorter list than last year)"

MY REVIEW
mamadea User ID: 1450210 157417
Reviewed Nov. 23, 2011

"My 30+ y/o son already asked me to make these again for Christmas--they are wonderful"

MY REVIEW
rudylenak User ID: 3071215 102429
Reviewed Aug. 8, 2011

"GOOD Christmas COOKIES"

MY REVIEW
Mrsfennig User ID: 5527746 171268
Reviewed Feb. 7, 2011

"I'm in love with these cookies. Made them for Christmas cookie platters. Every one really enjoyed and kept asking what was in them. Made then exactly as written. I would certainly double the recipe next year not only so there are more but so they are bigger. When making the ball sizes as instructed there wasn't enough room to place the instructed amount of fillings inside. Although it was the first go at it! Will make again.. and again."

MY REVIEW
luvmykids furry ones too User ID: 5624417 170948
Reviewed Jan. 21, 2011

"A little more work than just a drop cookie but worth it! It makes a beautiful presentation and the taste combination is just awesome. Look forward to making a double batch next time so I get some! One batch does make 3 dozen cookies."

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