White Chocolate Thumbprints Recipes

WHITE CHOCOLATE THUMBPRINTS

Steps:

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

CHOCOLATE CARAMEL THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES

Steps:

• Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
• Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
• Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

WHITE CHOCOLATE RASPBERRY THUMBPRINTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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 into 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° until set, 8-10 minutes. Remove to wire racks to cool completely., 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.

WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• 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.

WHITE CHOCOLATE RASPBERRY ALMOND THUMBPRINT COOKIES

Steps:

• In a large mixing bowl, cream together butter and sugar.
• Beat in egg yolks, vanilla, and almond extract.
• Beat in flour and salt until just combined.
• Refrigerate for 1 hour or until dough is easy to handle.
• Shape into 1-inch balls.
• Roll each ball in chopped almonds to thoroughly coat.
• Arrange balls two inches apart on parchment paper or silicone mat-lined baking sheets.
• Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
• Bake at 375 degrees for 10-12 minutes, or until cookies appear set and edges are lightly browned.
• Remove to wire racks to cool completely.
• In a small microwave-safe bowl, heat the jam for 30 seconds, or until thin and liquidy.
• Spoon about a teaspoonful of jam into the center of each thumbprint.
• Drizzle melted white chocolate over thumbprints.
• Allow to set. Store in airtight containers.

CRANBERRY ORANGE WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• Chop or pulse dried cranberries to break into smaller pieces.
• Whisk flour and sugar.
• Cut butter into small pieces. Use a pastry cutter/fork/food processor to blend into small crumbs with flour mixture.
• Stir in dried cranberries, salt, vanilla extract, almond extract, orange zest, and orange juice.
• Mix until a large dough ball forms. I used a food processor but a stand mixer with a paddle attachment works, too or simply form the dough with your hands.
• Wrap in plastic wrap and chill at least 2 hours or overnight.
• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• Scoop ¾ cookie dough and roll into a smooth ball. Place dough 1½ inches apart.
• Press thumb into center of dough ball.
• Bake in oven for 14-16 minutes.
• Press thumbprint or ½ tsp into center of baked dough again.
• Melt chocolate in a double boiler on low heat with cream or in a microwave on power level 4 until melted. TIP: Avoid using a spatula to stir mixture as the moisture from it can seize it. Use a metal spoon to stir.
• Fill the center of each cookie with white chocolate.
• Drizzle the tops of the cookies with white chocolate using 2 spoons dipped in the chocolate or simply whisk together powdered sugar and water until smooth then drizzle over the top of each cookie.