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Raspberry Thumbprint Cookies Recipe

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This recipe for Raspberry Thumbprint Cookies is from Bishop Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 3/4 cups all purpose flour
1 1/3 cups unsalted butter, softened – not melted
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
Seedless Raspberry Preserves

16 ounce bag of white chocolate chips
Directions:
Directions:
Mix in all ingredients (except the preserves and white chocolate chips) until combined. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 375 Fahrenheit.
Make one inch balls (using a cookie scoop would ensure you get the right size.) Use your thumb or index finger to make an indentation in the middle of each ball. You might have to fix the sides if they crack, or if the indents are uneven.
Bake for 10 minutes.
Remove from oven, and fill each cookie with the raspberry preserves. Return to oven for 5 more minutes.
Take the cookies out and place them on a cooling rack to cool completely.

Pour all of the chocolate chips into a microwave safe bowl.
Cook for 60 minutes, and stir. Cook additional 10 seconds and stirring in between, until all of the chocolate has melted.
For easier clean up, place the cookies on parchment paper, plastic wrap, or aluminum foil and drizzle the white chocolate across each cookie.
Let the chocolate set, and enjoy!
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30

 

 

 

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