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Popular Recipes White Chocolate Thumbprint Cookies

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White Chocolate Thumbprint Cookies

"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 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup chopped walnuts (optional)
  • 1 (8 ounce) jar seedless raspberry jam
  • 3 (1.55 ounce) bars white chocolate, chopped
  • 1 tablespoon vegetable shortening

Instructions :

Prep : 20M Cook : 72M Ready in : 1H45M
  • 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.
  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
  • 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.
  • Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.

Notes :

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