White Chocolate Raspberry Thumbprints

Photo of White Chocolate Raspberry Thumbprints
Prep Time
1 hr 25 min
Cook Time
10 min/ batch
Yield
36
Recipe by:

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
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Preparation

  1. In a large bowl, cream butter and brown sugar until light and fluffy.
  2. Beat in egg yolks.
  3. Combine flour and cocoa; gradually add to creamed mixture and mix well.
  4. Cover and refrigerate for 1-2 hours or until easy to handle.
  5. In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl.
  6. Shape dough into 1-in. balls. Dip in egg whites, then roll in nuts.
  7. Using a wooden spoon handle, make an indentation in center of each cookie.
  8. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set.
  9. Remove to wire racks to cool.
  10. In a microwave, melt white chocolate and butter; stir until smooth.
  11. 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.

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Information per Serving
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