White Chocolate Raspberry Thumbprints Recipe (Version #3)

When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy the most discriminating sweet tooth.

Ingredients

• 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

FILLING:

• 4 ounces white baking chocolate, coarsely chopped
• 2 tablespoons butter
• 1/4 cup seedless raspberry jam

Directions

• 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° 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.

Recipe Source: http://www.tasteofhome.com/recipes/White-Chocolate-Raspberry-Thumbprints