White Chocolate Thumbprint Cookies

White Chocolate Thumbprint Cookies
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    72 People
  • VIEWS
    54

Delight in these exquisite White Chocolate Thumbprint Cookies, where buttery, melt-in-your-mouth shortbread meets a luscious white chocolate drizzle and a vibrant heart of raspberry jam. Perfect for celebrations or a touch of everyday indulgence!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    13 g
  • Cholesterol
    14 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    4 g
  • Sodium
    52 mg
  • Sugar
    7 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract. (5 minutes)

02

Step

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the toasted walnuts. (3 minutes)

03

Step

Cover the dough and refrigerate for at least 1 hour, or up to 2 hours, to allow the flavors to meld and the dough to become firm. (1-2 hours)

04

Step

Preheat your oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.

05

Step

Roll the chilled dough into 72 small balls (about 1-inch in diameter). Place the balls 2 inches apart on the prepared baking sheets. Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball. Fill each indentation with about 1/4 teaspoon of raspberry jam. (20 minutes)

06

Step

Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden brown. (16-18 minutes)

07

Step

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

08

Step

While the cookies are cooling, prepare the white chocolate drizzle: In a double boiler or a heatproof bowl set over a simmering pot of water, combine the chopped white chocolate and vegetable shortening. Stir frequently until the chocolate is melted and smooth. (8 minutes)

09

Step

Once the cookies are completely cooled, drizzle the melted white chocolate over the cookies. Let the chocolate set before serving. (15 minutes)

For a richer flavor, use European-style butter with a higher fat content.
Toast the walnuts before adding them to the dough to enhance their nutty flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan filled with about an inch of simmering water. Make sure the bottom of the bowl doesn't touch the water.
Feel free to experiment with different types of jam for the filling. Apricot, strawberry, or fig jam would all be delicious choices.
Store the cookies in an airtight container at room temperature for up to 3 days.

Cathryn Bechtelar

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 18 Ratings)
Total Reviews: (9)
  • Rosella Ziemann

    I substituted almond extract for the vanilla extract and it added a lovely nutty flavor to the cookies.

  • Carolina Graham

    I refrigerated the dough overnight and the cookies baked up beautifully.

  • Kiana Mueller

    The dough was a little sticky, so I added a bit more flour. They turned out perfectly!

  • Jessika Wintheiser

    The white chocolate drizzle was a bit too sweet for my taste, so next time I'll use dark chocolate instead.

  • Tyrell Anderson

    I used a small melon baller to make the wells in the cookies, and it worked great!

  • Sheila Kling

    I didn't have walnuts on hand, so I used pecans instead. They were delicious!

  • Fatima Howe

    My kids loved helping me make these cookies. They especially enjoyed filling the wells with jam.

  • Darius Beer

    These cookies were a huge hit at my holiday party! Everyone loved the combination of raspberry jam and white chocolate.

  • Madelyn Morissette

    These are so easy to make and they look so festive! I'll definitely be making them again.

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