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White Chocolate Thumbprints

(2)
  2 reviews
  • 1 hr 10 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 60 servings
  • Pinterest
    101
  • Facebook
    0
  • Save
    710
  • Email
    0
  • Print
    356

Relish these white chocolate cookies with jelly spooned into the center and white chocolate glaze drizzled on top - a distinctive dessert.

Ingredients

Cookies

6
oz white chocolate baking bars, chopped
1/2
cup packed dark brown sugar
1/2
cup butter or margarine, softened
1/2
teaspoon vanilla
1
egg
2
cups all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
1/2
cup currant or red raspberry jelly

Glaze

4
oz white chocolate baking bars
1/2
teaspoon shortening

Steps

  • 1 Heat oven to 375°F. Spray cookie sheets with cooking spray. Melt 6 oz white chocolate as directed on package. Cool slightly, about 5 minutes.
  • 2 In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Beat in melted chocolate until well blended. On low speed, beat in flour, baking soda and salt until well blended.
  • 3 Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon jelly into small bowl; stir until smooth. Place 1/2 teaspoon jelly in each indentation. (Cookies will look full.)
  • 4 Bake 5 to 8 minutes or until edges are very light golden brown (do not overbake). Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
  • 5 Melt 4 oz white chocolate with shortening as directed on package. Cool slightly, about 5 minutes. Place mixture in resealable food-storage plastic bag; seal bag. Cut small tip from bottom corner of bag. Squeeze bag to drizzle glaze over cookies.
  • 1 Heat oven to 375°F. Spray cookie sheets with cooking spray. Melt 6 oz white chocolate as directed on package. Cool slightly, about 5 minutes.
  • 2 In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Beat in melted chocolate until well blended. On low speed, beat in flour, baking soda and salt until well blended.
  • 3 Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon jelly into small bowl; stir until smooth. Place 1/2 teaspoon jelly in each indentation. (Cookies will look full.)
  • 4 Bake 5 to 8 minutes or until edges are very light golden brown (do not overbake). Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
  • 5 Melt 4 oz white chocolate with shortening as directed on package. Cool slightly, about 5 minutes. Place mixture in resealable food-storage plastic bag; seal bag. Cut small tip from bottom corner of bag. Squeeze bag to drizzle glaze over cookies.

Expert Tips

Keep these thumbprints in a container with a loose-fitting lod, such as a cookie tin.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
50mg
2%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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