Best White Chocolate Thumbprints Recipes

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

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 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.

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate (5 ounces).
• Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze, combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. Cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and 2 tablespoons of milk until icing is of a drizzling consistency.
• Drizzle glaze over cooled cookies.

RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

RED VELVET PEPPERMINT-WHITE CHOCOLATE THUMBPRINTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract.
• In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
• Shape dough into 1-in. balls. Place 1 in. apart on parchment lined baking sheets. Press a deep indentation with the back of a melon baller in center of each or with the end of a wooden spoon handle.
• Bake 9-11 minutes or until set. (If cookies have risen too much after baking, press lightly down on centers while cookies are still warm.) Remove from pans to wire racks to cool completely.
• In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.