Tylers Raspberry Thumbprints With White Chocolate Glaze Recipes

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TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE



TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE image

Categories     Chocolate     Berry     Cookies

Number Of Ingredients 12

1/2 cup butter, softened
1 tablespoon butter
1/2 cup sour cream
1 cup white sugar
1 cup confectioners' sugar
4 tablespoons (divided) milk
1 recipe - 2 eggs
2 2/3 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 1/2 ounces (5 1/2 squares/divided) white chocolate, chopped
2/3 cup raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate (5 ounces).
  • Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the glaze, combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. Cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and 2 tablespoons of milk until icing is of a drizzling consistency.
  • Drizzle glaze over cooled cookies.

RASPBERRY THUMBPRINTS



Raspberry Thumbprints image

Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1/2 cup seedless raspberry or strawberry jam

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

Nutrition Facts :

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE



Tyler's Raspberry Thumbprints with White Chocolate Glaze image

I made these once for my boyfriend Tyler who is of very discriminating taste. Now he begs me to make them!!!

Provided by Aja C.

Categories     Thumbprint Cookies

Time 45m

Yield 48

Number Of Ingredients 14

½ cup butter, softened
½ cup sour cream
1 cup white sugar
2 tablespoons milk
2 eggs
2.666 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 ounces white chocolate, chopped
.666 cup raspberry preserves
1 tablespoon butter
½ (1 ounce) square white chocolate
1 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

Nutrition Facts : Calories 122 calories, Carbohydrate 19.3 g, Cholesterol 16.4 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 49.7 mg, Sugar 11.4 g

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE



Tyler's Raspberry Thumbprints with White Chocolate Glaze image

I made these once for my boyfriend Tyler who is of very discriminating taste. Now he begs me to make them!!!

Provided by Aja C.

Categories     Thumbprint Cookies

Time 45m

Yield 48

Number Of Ingredients 14

½ cup butter, softened
½ cup sour cream
1 cup white sugar
2 tablespoons milk
2 eggs
2.666 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 ounces white chocolate, chopped
.666 cup raspberry preserves
1 tablespoon butter
½ (1 ounce) square white chocolate
1 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

Nutrition Facts : Calories 122 calories, Carbohydrate 19.3 g, Cholesterol 16.4 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 49.7 mg, Sugar 11.4 g

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE



Tyler's Raspberry Thumbprints with White Chocolate Glaze image

I made these once for my boyfriend Tyler who is of very discriminating taste. Now he begs me to make them!!!

Provided by Aja C.

Categories     Thumbprint Cookies

Time 45m

Yield 48

Number Of Ingredients 14

½ cup butter, softened
½ cup sour cream
1 cup white sugar
2 tablespoons milk
2 eggs
2.666 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 ounces white chocolate, chopped
.666 cup raspberry preserves
1 tablespoon butter
½ (1 ounce) square white chocolate
1 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

Nutrition Facts : Calories 122 calories, Carbohydrate 19.3 g, Cholesterol 16.4 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 49.7 mg, Sugar 11.4 g

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE



Tyler's Raspberry Thumbprints with White Chocolate Glaze image

I made these once for my boyfriend Tyler who is of very discriminating taste. Now he begs me to make them!!!

Provided by Aja C.

Categories     Thumbprint Cookies

Time 45m

Yield 48

Number Of Ingredients 14

½ cup butter, softened
½ cup sour cream
1 cup white sugar
2 tablespoons milk
2 eggs
2.666 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 ounces white chocolate, chopped
.666 cup raspberry preserves
1 tablespoon butter
½ (1 ounce) square white chocolate
1 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

Nutrition Facts : Calories 122 calories, Carbohydrate 19.3 g, Cholesterol 16.4 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 49.7 mg, Sugar 11.4 g

WHITE CHOCOLATE RASPBERRY THUMBPRINTS



White Chocolate Raspberry Thumbprints image

When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup packed brown sugar
2 large eggs, separated, room temperature
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped pecans or walnuts
FILLING:
4 ounces white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam

Steps:

  • 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 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.

Nutrition Facts : Calories 120 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 43mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

WHITE CHOCOLATE THUMBPRINTS



White Chocolate Thumbprints image

Looking for a delicious dessert? Relish these white chocolate cookies with jelly spooned into the center and glazed with white chocolate on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 60

Number Of Ingredients 11

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
4 oz white chocolate baking bars
1/2 teaspoon shortening

Steps:

  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g

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