White Chocolate Raspberry Thumbprints Recipes

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WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES



White Chocolate Raspberry Thumbprint Cookies image

These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.

Provided by SDSMarvin

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

½ cup butter, softened
½ cup vegetable shortening
½ cup white sugar
½ cup confectioners' sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
⅛ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup seedless raspberry jam
1 cup white chocolate chips
2 tablespoons red sugar sprinkles, or as desired

Steps:

  • Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
  • Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
  • Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 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.

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 :

WHITE CHOCOLATE THUMBPRINT COOKIES



White Chocolate Thumbprint Cookies image

Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate.

Provided by Sharon

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 1h45m

Yield 72

Number Of Ingredients 9

1 pound butter, softened
1 ½ cups white sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped walnuts
1 (8 ounce) jar seedless raspberry jam
3 (1.55 ounce) bars white chocolate, chopped
1 tablespoon vegetable shortening

Steps:

  • Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
  • Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
  • Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
  • Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 12.8 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 51.7 mg, Sugar 7.2 g

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

CHOCOLATE-RASPBERRY THUMBPRINTS



Chocolate-Raspberry Thumbprints image

Jam-filled thumbprints get an extra touch of texture thanks to the chopped walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 1/2 dozen

Number Of Ingredients 4

1/4 recipe Basic Sugar-Cookie Dough
3 1/2 ounces bittersweet chocolate, finely chopped
4 ounces walnuts, finely chopped (1 cup)
1/3 cup seedless raspberry jam, warmed

Steps:

  • Preheat oven to 350 degrees, with racks in upperand lower thirds. Place dough in thebowl of an electric mixer fitted with thepaddle attachment. Set a small heatproofbowl over a pan of simmering water; addthe chocolate, and stir until melted andsmooth. Drizzle chocolate over dough;mix on low speed until just combined.
  • Place walnuts in a shallow dish. Formdough into 1-inch balls; roll balls in nuts,coating completely. Place balls on parchment-lined baking sheets. Use yourthumb to make an indentation in centerof each ball. Chill 20 minutes.
  • Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until firm to the touch,12 to 16 minutes. Remove from oven.Using the handle of a wooden spoon,press indentation of each cookie to redefineshape; fill each with about 1/4 teaspoonjam. Transfer sheets to wire racksto cool completely. Store in airtight containersat room temperature, up to 5 days.

CHOCOLATE-RASPBERRY THUMBPRINTS



Chocolate-Raspberry Thumbprints image

Watch the how-to video to see how easy Chocolate-Raspberry Thumbprints are to make. Once you've tried Chocolate Raspberry Thumbprints, you may not want to go back to regular chocolate cookies again.

Provided by My Food and Family

Categories     Festive Recipes

Number Of Ingredients 10

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1/2 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam

Steps:

  • Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
  • Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
  • Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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