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White Chocolate Thumbprint Cookies
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
105 minutes
Holiday thumbprint cookies drizzled with white chocolate for a festive touch.
Ingredients:
  • 1 pound butter, softened
  • 1.5 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
Instructions:
  • In a bowl, combine butter, sugar, and vanilla extract, beating until creamy. In a separate bowl, mix flour and baking powder, then gradually add to the creamed butter mixture until smooth dough forms. Gently fold in walnuts. Chill dough for 1 hour before proceeding.
  • Preheat your oven to 325°F (165°C).
  • Take the cookie dough and shape it into 72 small balls, spacing them 2 inches apart on a baking sheet. Gently press each ball with your thumb to create a small well, then fill each well with jam.
  • Place cookies in the oven and bake until they turn a lovely light golden brown, which should take approximately 18 minutes.
  • Combine white chocolate and shortening in a double boiler over simmering water, stirring often and scraping down the sides with a rubber spatula to prevent burning. Drizzle the melted white chocolate over the cookies.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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