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White Chocolate Raspberry Thumbprints Recipe

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This recipe for White Chocolate Raspberry Thumbprints is from Christmas Cookies , 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:  
3/4 C butter softened
1/2 C packed brown sugar
2 eggs separated
1 1/4 C flour
1/4 C baking cocoa
1 1/4 C finely chopped pecans or walnuts
Filling
4 1 oz squares of white baking chocolate coarsely chopped
2 TBS butter
1/4 C seedless raspberry jam

Directions:
Directions:
In a small bow, 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 " balls.

FILLING
Dip in egg whites, then roll in nuts. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1" apart on greased baking sheet. Bake at 350 for 8 - 10 minutes. In a microwave, melt white chocolate and butter at 70% power for 1 minute, stir. Microwave at additional 10 - 20 s second intervals, stirring until smooth. Spoon about 1/2 tsp into each cookie. Top each cookie with about 1/4 tsp jam.

Yield: 3 doz

Number Of Servings:
Number Of Servings:
3 doz

 

 

 

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