WHITE CHOCOLATE THUMBPRINTS

White Chocolate Thumbprints image

Looking for a delicious dessert? Relish these white chocolate cookies with jelly spooned into the center and glazed with white chocolate on top.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 60

Number Of Ingredients 11

Ingredients

6 oz white chocolate baking bars, chopped
1/2 cup packed dark brown sugar
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup currant or red raspberry jelly
4 oz white chocolate baking bars
1/2 teaspoon shortening

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.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g