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White Chocolate Raspberry Thumbprint Cookies
White Chocolate Raspberry Thumbprint Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
210 minutes
Festive raspberry thumbprint cookies, topped with white chocolate and red sugar, ideal for Christmas gifting and parties.
Ingredients:
  • 0.5 cup butter, softened
  • 0.5 cup vegetable shortening
  • 0.5 cup white sugar
  • 0.5 cup confectioners' sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon cream of tartar
  • 0.125 teaspoon salt
  • 0.5 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 0.33333334326744 cup seedless raspberry jam
  • 1 cup white chocolate chips
  • 2 tablespoons red sugar sprinkles, or as desired
Instructions:
  • In a bowl, cream together butter, shortening, white sugar, confectioners' sugar, baking soda, cream of tartar, and salt with an electric mixer until smooth. Mix in egg and vanilla extract, then slowly add flour until just combined. Cover and chill dough for 3 hours before using.
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • Roll the dough into 3/4-inch balls and place them on an ungreased baking sheet. Use your thumb or the end of a wooden spoon to create an indentation in the center of each ball. Fill each indentation with 1/4 teaspoon of jam.
  • Bake in the preheated oven until edges of cookies turn light golden brown, about 8-10 minutes. Then, cool on a wire rack for 5 minutes.
  • Melt white chocolate chips in the microwave in 10-second intervals, stirring in between, until smooth. Transfer melted white chocolate to a decorating bag, snip a small corner off, and drizzle over cookies. Finish by sprinkling with red sugar.

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