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White Chocolate Thumbprints
White Chocolate Thumbprints
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Indulge in white chocolate jelly-filled cookies topped with a white chocolate glaze.
Ingredients:
  • 6 oz white chocolate baking bars, chopped
  • 1/2 cup packed dark brown sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup currant or red raspberry jelly
  • 4 oz white chocolate baking bars
  • 1/2 teaspoon shortening
Instructions:
  • Preheat oven to 375°F and lightly coat cookie sheets with cooking spray. Follow package instructions to melt 6 oz white chocolate. Let cool for about 5 minutes before using.
  • In a large bowl, use an electric mixer to cream together brown sugar and butter until light and fluffy. Add vanilla and egg, beating until well combined. Mix in melted chocolate before gradually adding flour, baking soda, and salt, continuing to mix until well incorporated.
  • Roll the dough into 1-inch balls and arrange them 2 inches apart on cookie sheets. Press an indentation into the center of each cookie using your thumb or the handle of a wooden spoon. Mix the jelly until smooth in a small bowl. Fill each indentation with 1/2 teaspoon of jelly, ensuring they look full.
  • Bake for 5 to 8 minutes until the edges are a light golden brown (be careful not to overbake). Allow to cool for 1 minute before transferring from the cookie sheets to a cooling rack. Let the cookies cool completely for about 10 minutes.
  • Melt 4 oz white chocolate with shortening following package instructions. Let it cool for about 5 minutes. Transfer mixture into a resealable plastic bag, seal it, then snip a small hole in the corner. Squeeze the bag to drizzle the glaze over cookies.

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