Tyler's Raspberry Thumbprints With White Chocolate Glaze
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Sour Cream1 cup
White Sugar2 tbsps
Milk2
Eggs2.666667 cups
All-Purpose Flour2 cups
Rolled Oat1 tsp
Baking Soda2 cup
Raspberry Preserve1 cup
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a large bowl, cream together the 1/2 cup butter and sugar until smooth
3
Blend in the sour cream, 2 tablespoons of milk and eggs
4
Combine the flour, oats and baking soda, gradually stir into the creamed mixture
5
Finally, stir in the chopped white chocolate
6
Drop by rounded spoonfuls onto the prepared cookie sheet
7
Using a finger or your thumb, press a dent into the center of each cookie
8
Fill the dent with a 1/2 teaspoon of raspberry preserves
9
Bake for 8 to 10 minutes in the preheated oven
10
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
11
To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl
12
Cook on high, stirring every 15 seconds until smooth
13
Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency
14
Drizzle over cooled cookies