White Chocolate Raspberry Thumbprint Cookies

Name: White Chocolate Raspberry Thumbprint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 210 min
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; 1 egg; 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

4.7

(30)

23 Reviews

13 Photos

These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.

Submitted by SDSMarvin

Published on June 18, 2020

Tested by

Allrecipes Test Kitchen

13

Prep Time:

15 mins

Cook Time:

10 mins

Additional Time:

3 hrs 5 mins

Total Time:

3 hrs 30 mins

Servings:

24

Yield:

2 dozen cookies

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Ingredients

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Original recipe (1X) yields 24 servings

½ cup butter, softened
½ cup vegetable shortening
½ cup white sugar
½ cup confectioners' sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
⅛ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup seedless raspberry jam
1 cup white chocolate chips
2 tablespoons red sugar sprinkles, or as desired

Directions

Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

58 home cooks made it!

Nutrition Facts (per serving)

197	Calories
11g	Fat
23g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 197
% Daily Value *
Total Fat 11g	14%
Saturated Fat 5g	26%
Cholesterol 20mg	7%
Sodium 77mg	3%
Total Carbohydrate 23g	8%
Dietary Fiber 0g	1%
Total Sugars 15g
Protein 2g	4%
Calcium 25mg	2%
Iron 1mg	3%
Potassium 26mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

White Chocolate Raspberry Thumbprint Cookies

Ingredients

Directions

Nutrition Facts (per serving)

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