MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: White Chocolate Raspberry Thumbprints
Categories: Cookies, Nuts, Chocolate, Fruits
Yield: 36 Servings
3/4 c Butter; softened
1/2 c Brown sugar; packed
2 lg Eggs; separated,
- room temperature,
- divided use
1 1/4 c A-P flour
1/4 c Baking cocoa
1 1/4 c Pecans or walnuts;
- fine chopped
MMMMM--------------------------FILLING-------------------------------
4 oz White baking chocolate;
- coarse chopped
2 tb Butter
1/4 c Seedless raspberry jam
In a large bowl, cream butter and brown sugar until light and
fluffy, 5 to 7 minutes. Beat in egg yolks. Combine flour and cocoa;
gradually add to creamed mixture and mix well. Cover and
refrigerate for 1 to 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" balls. Dip into egg
whites, then roll in nuts.
Using a wooden spoon handle, make an indentation in center of each
cookie. Place 1" apart on greased baking sheets. Bake @ 350°F/175°C
until set, 8 to 10 minutes. Remove to wire racks to cool completely.
In a microwave, melt white chocolate and butter; stir until smooth.
Spoon about 1/2 ts into each cookie. Top each with about 1/4 ts
jam. Store in an airtight container.
Recipe by Agnes Ward, Stratford, Ontario
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
