White Chocolate Raspberry Thumbprints

Name: White Chocolate Raspberry Thumbprints
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 38
Cuisine: Global
Ingredients: 113 grams white baking chocolate, coarsely chopped; 59 milliliters baking cocoa; 118 milliliters packed brown sugar; 2 Tbsps butter; 2 eggs, separated; 237 milliliters all-purpose flour; 237 milliliters finely chopped pecans or walnuts; 59 milliliters seedless raspberry jam

White Chocolate Raspberry Thumbprints might be just the dessert you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 72 calories. This recipe serves 38. Head to the store and pick up pecans, baking cocoa, flour, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

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

Ingredients you will need

Brown Sugar

Egg Yolk

Butter

Cream

Equipment you will use

Bowl

Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.

Ingredients you will need

Cocoa Powder

All Purpose Flour

In a shallow bowl, whisk egg whites until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Bowl

Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip in egg whites, then roll in nuts.

Ingredients you will need

Egg Whites

Dough

Nuts

Roll

Dip

Equipment you will use

Bowl

Using a wooden spoon handle, make an indentation in center of each cookie.

Ingredients you will need

Equipment you will use

Wooden Spoon

Place 1 in. apart on greased baking sheets.

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Baking Sheet

Bake at 350° for 8-10 minutes or until set.

Equipment you will use

Oven

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.

Ingredients you will need

White Chocolate