White Chocolate Thumbprint Cookies

Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 117 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pound butter, softened
• 1 ½ cups white sugar
• 1 cup chopped walnuts (Optional)
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 (8 ounce) jar seedless raspberry jam
• 1 tablespoon vegetable shortening
• 3 (1.55 ounce) bars white chocolate, chopped

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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