Name: White Chocolate Thumbprint Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 72
Ingredients: Butter, softened - 1 pound; White sugar - 1 ½ cups; Vanilla extract - 1 teaspoon; All-purpose flour - 4 cups; Baking powder - 2 teaspoons; Chopped walnuts (Optional) - 1 cup; Seedless raspberry jam - 1 (8 ounce) jar; White chocolate, chopped - 3 (1.55 ounce) bars; Vegetable shortening - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - White Chocolate Thumbprint Cookies

1. Butter, softened - 1 pound

2. White sugar - 1 ½ cups

3. Vanilla extract - 1 teaspoon

4. All-purpose flour - 4 cups

5. Baking powder - 2 teaspoons

6. Chopped walnuts (Optional) - 1 cup

7. Seedless raspberry jam - 1 (8 ounce) jar

8. White chocolate, chopped - 3 (1.55 ounce) bars

9. Vegetable shortening - 1 tablespoon

How to cook deliciously - 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.