White Chocolate Thumbprints

White Chocolate Thumbprints
70 min.
60
68kcal

Suggestions


Indulge your sweet tooth with these delightful White Chocolate Thumbprints, a dessert that perfectly balances rich flavors and a charming presentation. With a preparation time of just 70 minutes, you can whip up a batch of 60 scrumptious cookies that are sure to impress your family and friends. Each cookie is a heavenly combination of creamy white chocolate and a luscious fruit jelly center, making them an irresistible treat for any occasion.

Imagine the joy of biting into a soft, buttery cookie that melts in your mouth, revealing a burst of sweet raspberry or currant jelly. The addition of white chocolate not only enhances the flavor but also adds a touch of elegance to these delightful thumbprints. Whether you're hosting a gathering, celebrating a special event, or simply treating yourself, these cookies are the perfect dessert to satisfy your cravings.

Not only are they delicious, but they also offer a beautiful visual appeal with their glossy white chocolate drizzle on top. The combination of textures—from the soft cookie base to the smooth jelly filling and the silky chocolate glaze—creates a delightful experience for your taste buds. So, gather your ingredients and get ready to create a batch of these mouthwatering White Chocolate Thumbprints that will leave everyone asking for seconds!

Ingredients

  • oz chocolate white chopped
  • 0.5 cup t brown sugar dark packed
  • 0.5 cup butter softened
  • 0.5 teaspoon vanilla 
  •  eggs 
  • cups flour all-purpose
  • teaspoon baking soda 
  • 0.3 teaspoon salt 
  • 0.5 cup raspberry jelly red
  • oz chocolate white
  • 0.5 teaspoon shortening 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer
  • wooden spoon
  • ziploc bags

Directions

  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.
  4. 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.
  5. Place 1/2 teaspoon jelly in each indentation. (Cookies will look full.)
  6. 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.
  7. Melt 4 oz white chocolate with shortening as directed on package. Cool slightly, about 5 minutes.
  8. Place mixture in resealable food-storage plastic bag; seal bag.
  9. Cut small tip from bottom corner of bag. Squeeze bag to drizzle glaze over cookies.

Nutrition Facts

Calories68kcal
Protein4.83%
Fat42.01%
Carbs53.16%

Properties

Glycemic Index
4.5
Glycemic Load
4.95
Inflammation Score
-1
Nutrition Score
1.0495652203327%

Nutrients percent of daily need

Calories:67.9kcal
3.39%
Fat:3.19g
4.91%
Saturated Fat:1.27g
7.95%
Carbohydrates:9.09g
3.03%
Net Carbohydrates:8.95g
3.25%
Sugar:5.49g
6.1%
Cholesterol:3.72mg
1.24%
Sodium:52.26mg
2.27%
Alcohol:0.01g
100%
Alcohol %:0.09%
100%
Protein:0.83g
1.65%
Selenium:1.91µg
2.73%
Vitamin B1:0.04mg
2.43%
Vitamin B2:0.04mg
2.32%
Folate:8.54µg
2.14%
Manganese:0.03mg
1.55%
Phosphorus:15.13mg
1.51%
Vitamin A:73.04IU
1.46%
Vitamin B3:0.28mg
1.43%
Iron:0.24mg
1.33%
Calcium:12.91mg
1.29%