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White Chocolate Thumbprint Cookies

White Chocolate Thumbprint Cookies

Cost $10, save $15

Source: Recommended by CookPal

  • 80 Min
  • 72 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🧈 1 pound unsalted butter, softened
    • 🍬 1 ½ cups white sugar
    • 1 teaspoon vanilla extract
    • 🌾 4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 🌰 1 cup chopped walnuts (Optional)

  • Fillings and Toppings

    • 🍓 1 (8 ounce) jar seedless raspberry jam
    • 🍫 3 (1.55 ounce) bars white chocolate, chopped
    • 1 tablespoon vegetable shortening

STEPS

1

In a bowl, beat together butter, sugar, and vanilla extract until smooth and creamy. In a separate bowl, combine flour and baking powder. Gradually add the dry ingredients to the butter mixture until a smooth dough forms. Fold in walnuts (if using). Refrigerate dough for 1 hour.

2

Preheat the oven to 325°F (165°C).

3

Roll dough into 72 small balls. Place each ball 2 inches apart on baking sheets. Press the centers of each ball with your thumb to create wells, and fill the wells with raspberry jam.

4

Bake cookies in the preheated oven until they turn light golden brown, approximately 18 minutes.

5

Cool the cookies on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

6

Place white chocolate and vegetable shortening in a double boiler over simmering water. Stir frequently until melted, and drizzle over the cooled cookies.

NUTRIENTS

Per 1 serving

🔥

117

Calories

  • 1
    Protein
  • 13
    Carbs
  • 7
    Fats

💡 Refrigerate the cookies after drizzling the chocolate to set it more quickly.Experiment with different jams to offer a variety of flavors.If walnuts are omitted, ensure a smoother texture by not overworking the dough.