White Chocolate Thumbprint Cookies

Ingredients

• Servings: 6
• 1 pound butter, softened
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chopped walnuts (optional)
• 1 (8 ounce) jar seedless raspberry jam
• 3 (1.55 ounce) bars white chocolate, chopped
• 1 tablespoon vegetable shortening

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• 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.