White Chocolate Thumbprint Cookies
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Description
Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate.
Ingredients
- 1 pound butter, softened
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup chopped walnuts
- 1 (8 ounce) jar seedless raspberry jam
- 3 (1.55 ounce) bars white chocolate, chopped
- 1 tablespoon vegetable shortening
Directions
- 1. Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
- 2. Preheat oven to 325 degrees F (165 degrees C).
- 3. Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
- 4. Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
- 5. Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
- 6. Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts
serving: 6 dozen cookies
calories: 116.7 kcal
carbohydrates: 12.8 g
protein: 1.1 g
saturated fat: 3.7 g
cholesterol: 13.9 mg
sodium: 51.7 mg
fiber: 0.3 g
sugar: 7.2 g
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