3/4 cup butter, softened
1/2 cup packed brown sugar
2 large eggs, separated, room temperature
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
1. In a large bowl, cream butter and brown sugar until light and fluffy, 5 to 7 minutes. 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.
2. In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts.
3. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely.
4. 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.
Prize Winning Recipe
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 even the most discriminating sweet tooth.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 3 dozen.
Nutrition Facts
1 cookie: 120 calories, 8g fat (4g saturated fat), 22mg cholesterol, 43mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 2g protein.White Chocolate Raspberry Thumbprints