Description
Sweet and tart thumbprint cookies with a white chocolate drizzle.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 4 ounces white chocolate, chopped
Instructions
- Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Use your thumb or the back of a small spoon to create an indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Melt the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Drizzle the melted white chocolate over the cooled cookies.
- Allow the white chocolate to set before serving.
Notes
- For a smoother drizzle, you can add a teaspoon of vegetable oil to the melted white chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American