You will amaze your family and friends with these tasty cookies!

White Chocolate Raspberry Thumbprints

Ingredients

3/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, separated
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped walnuts

Filling:

4 ounces white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam

Directions

~In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks.

~Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for until easy to handle (about two hours).

~In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-inch balls. Dip in egg whites, then roll in nuts.

~Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 inch apart on greased baking sheets. Bake at 350° for eight 10 minutes (or until set). Remove to wire racks to cool.

~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.