White Chocolate Raspberry
Thumbprint Cookie Recipe

Great Idea for Christmas Cookies

This White Chocolate Raspberry Thumbprint Cookie Recipe makes perfect Christmas Cookies (or any-time cookies!) with Raspberry Jam centers.

The bright red centers and white-chocolate topping will dazzle the taste buds and satisfy the most discriminating sweet tooth!

This recipe makes about 45 - 50 medium size cookies!

I made these cookies for a Christmas Party and they were amazing!

Ingredients

FOR THE COOKIES

1 1/2 cups softened butter
1 cup packed brown sugar
4 eggs, separated
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
2 cups finely chopped pecans or walnuts
1/2 cup red raspberry jam

FOR THE CHOCOLATE TOPPING

6 squares (total of 170 grams) white baking chocolate
3 tbsp. butter

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Directions

FOR THE COOKIES

In a medium bowl, using an electric hand mixer, cream the butter and the brown sugar until well combined.

Beat in the egg yolks.

In another bowl, whisk together the flour and cocoa, then gradually beat into the creamed butter mixture, until well combined. You will probably need to use your hands/fingers for this step(!)

If dough is warm, and will not handle well, place the ball in the refrigerator (covered) for about an hour.

Use the ball of cookie dough to shape dough into 1 1/2" size balls (see images).

Use a blender to chop the pecans (or walnuts) unless they are already finely chopped nuts.

Add the finely chopped nuts to a bowl, and add the 3 tbsp. flour AS NEEDED, mixing the nuts with the flour to make the consistency of coarse crumbs. (When blending the nuts, the nuts release natural oils, and fballs of cookie dough in the nuts).

You may need to use a little more flour from time to time if the chopped nuts become too "clumpy" to roll the dough in.

In a small bowl, whisk the egg whites together.

Dip the balls of dough into the egg whites and then roll the ball in the chopped nuts.

Place the balls on a cookie baking tray about 1" apart, (I lined the tray with parchment paper).

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Using a wooden spoon handle (I used something a little larger), make an indentation in the center of each cookie.

Fill the centers with the red raspberry jam.

Bake at 350° F for about 12 minutes.

Remove the cookies from the oven, allow them to cool, then re-fill the centers with more jam to "top" them as necessary.lour is needed to make a consistency that will allow you to roll the

FOR THE CHOCOLATE TOPPING

In a small micro-wave safe bowl, melt the chopped white chocolate and the butter at a LOW power setting, stopping often to stir the mixture.

Drizzle or spoon the melted chocolate over each cookie.

Note - you will see from the images that the white chocolate topping on the cookies looks quite thick - that is because I melted the chocolate and butter in the microwave at a too high temperature setting, so the chocolate thickened too much.

If you melt the chocolate on a "low" heat setting, and stop to stir often, you will be able to drizzle the chocolate over the cookies for a nicer effect!

ENJOY these White Chocolate Raspberry Thumbprint Cookies!

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