White Chocolate Raspberry Thumbprints
The nuts in these cookies add the perfect crunch!
Make This Recipe
Ingredients
- 3/4 cup butter, softened
- 1/2 cup packed brown sugar
- 2 Eggland’s Best eggs (Large), separated
- 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
Preparation
- In a large bowl, cream butter and brown sugar until light and fluffy.
- 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 in 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° for 8-10 minutes or until set.
- Remove to wire racks to cool.
- 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
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cookie |
|---|---|
| Calories | 114 |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Cholesterol | 22 mg |
| Sodium | 41 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Protein | 1 g |