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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 even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs, separated, room temperature
  • 1-1/4 cups 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, 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
1 cookie: 120 calories, 8g fat (4g saturated fat), 22mg cholesterol, 43mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 2g protein.
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