Clarion County Recipe of the Day: White Chocolate Raspberry Thumbprints
The cookie tray will be emptied quickly after guests see these fancy thumbprints!
3/4 cup butter, softened
1/2 cup packed brown sugar
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped pecans or walnuts
4 ounces white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam
-In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 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.
-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.
-Using a wooden spoon handle, make an indentation in the 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.
-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.
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