White Chocolate Thumbprint Cookies
Description
Festive white chocolate thumbprint cookies are drizzled with melted white chocolate for a colorful holiday treat. For the centers, use any flavored jam.
Ingredients
•
1 pound butter, softened
•
1 1/2 cups white sugar
•
1 teaspoon vanilla extract
•
4 cups all-purpose flour
•
2 teaspoons baking powder
•
1 cup chopped walnuts
•
1 (8 ounce) jar seedless raspberry jam
•
3 (1 6/11 ounce) bars white chocolate, chopped
•
1 tablespoon vegetable shortening
Directions
1
Beat butter, sugar, and vanilla extract together in a bowl until smooth and creamy. Combine flour and baking powder in a separate bowl; gradually beat into butter mixture until dough is smooth. Fold in walnuts. Refrigerate dough for 1 hour.
2
Preheat the oven to 325 degrees F (165 degrees C).
3
Roll dough into 72 small balls and place 2 inches apart onto baking sheets. Press centers of balls using your thumb to form small wells; fill wells with jam.
4
Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
5
Cool cookies on baking sheets for 5 minutes; transfer to wire racks to cool completely.
6
Meanwhile, place white chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted; drizzle over cookies.