White Chocolate Raspberry Thumbprint Cookies
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Butter (softened)1 cup
Vegetable Shortening1 cup
White Sugar1 cup
Sugar (confectioners')1 tsp
Baking Soda1 tsp
Cream Of Tartar1 tsp
Salt1
Egg1 tsp
Vanilla Extract2 cups
All-Purpose Flour1 cup
Seedless Raspberry Jam1 cup
White Chocolate ChipsDirections:
1
Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt
2
Beat until just combined
3
Stir in egg and vanilla extract
4
Gradually mix in flour until just combined
5
Cover and refrigerate dough for 3 hours
6
Preheat oven to 375 degrees F (190 degrees C)
7
Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet
8
Press your thumb or end of wooden spoon into the center of each dough ball making an indentation
9
Spoon 1/4 teaspoon jam into each thumbprint
10
Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes
11
Cool on a wire rack for 5 minutes
12
Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted
13
Spoon melted white chocolate into a disposable decorating or plastic bag
14
Snip off one small corner of bag; drizzle white chocolate over cookies
15
Sprinkle with red sugar