White Chocolate Raspberry Thumbprints

By idocakes

Ingredients

• FILLING:
• 3/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs, separated
• 1-1/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1-1/4 cups finely chopped pecans or walnuts
• 4 ounces white baking chocolate, coarsely chopped
• 2 tablespoons butter
• 1/4 cup seedless raspberry jam

Details

Servings 38
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and brown sugar until light and fluffy.
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.

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

Using a wooden spoon handle, make an indentation in center of each
cookie. Place 1 in. apart on greased baking sheets. Bake at 350°
© Taste of Home 2011 2 of 2White Chocolate Raspberry Thumbprints (continued)
Directions (continued)
for 8-10 minutes. Remove to wire racks to cool.

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. Yield: about 3 dozen.