Name: White Chocolate Raspberry Thumbprints
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3/4 cup butter, softened -; 1/2 cup packed brown sugar -; 2 large eggs, separated, room temperature, divided use -; 1-1/4 cups all-purpose flour -; 1/4 cup baking cocoa -; 1-1/4 cups finely chopped pecans or walnuts -; Filling: -; 4 ounces white baking chocolate, coarsely chopped -; 2 tablespoons butter -; 1/4 cup seedless raspberry jam -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - White Chocolate Raspberry Thumbprints

1. 3/4 cup butter, softened -

2. 1/2 cup packed brown sugar -

3. 2 large eggs, separated, room temperature, divided use -

4. 1-1/4 cups all-purpose flour -

5. 1/4 cup baking cocoa -

6. 1-1/4 cups finely chopped pecans or walnuts -

7. Filling: -

8. 4 ounces white baking chocolate, coarsely chopped -

9. 2 tablespoons butter -

10. 1/4 cup seedless raspberry jam -

How to cook deliciously - White Chocolate Raspberry Thumbprints

1. Stage

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.

2. Stage

In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts.

3. Stage

Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely.

4. Stage

In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.