MLD: White Chocolate Rasp. Thumbprints
Source of Recipe
"Country Woman Magazine", December/January 2008
3/4 cup butter -- softened
1/2 cup brown sugar -- packed
2 eggs -- separated
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups pecans or walnuts -- finely chopped
FILLING:
4 ounces white baking chocolate -- coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam
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-inch balls. Dip in egg whites, then roll in nuts.
Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 inch apart on greased baking sheets. Bake at 350° for 8-10 minutes. 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.
Prep: 25 min. + chilling
Bake: 10 min./batch + cooling
Yield: about 3 dozen.
Source: Country Woman Magazine, December/January 2008
Recipe from the files of Judi Mae Phelps
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