White Chocolate Thumbprint Cookies

1 . Stage

Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.

2 . Stage

Preheat oven to 325 degrees F (165 degrees C).

3 . Stage

Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.

4 . Stage

Bake in the preheated oven until cookies are light golden brown, about 18 minutes.

5 . Stage

Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.

6 . Stage

Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.