WHITE CHOCOLATE RASPBERRY THUMBPRINTS
When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 43mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE RASPBERRY THUMBPRINTS
A recipe from my Aunt Jessie who supplied me with many hand written index recipe cards when I got married 25 years ago. This is a great little cookie anytime and especially at Christmas time.
Provided by Sheri Zarnick
Categories Cookies
Time 20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 3375^. Spray a large cookie sheet with non stick cooking spray or line with parchment paper.
- 2. In a medium bowl, add flour,cocoa, baking powder,soda,1/4 tsp.salt and cinnamon. mix well.
- 3. In another bowl beat sugar,butter, oil and molasses with electric mixer until thick and creamy. Add egg and vanilla beat until blended. At low speed beat in flour mixture until just blended, stopping to scrape down the sides of bowl.
- 4. Pinch off pieces of dough and roll between your palms into 1" balls. Place 1" apart on cookie sheet. Flour your thumb and press it into center of each ball. Fill with jam.
- 5. Bake cookies for 10-12 minutes. Let cool on baking sheet 3 minutes, then transfer to wire rack to cool completely. Dust with confectioners' sugar. Makes about 3 1/2 dozen.
CHOCOLATE-RASPBERRY THUMBPRINTS
Jam-filled thumbprints get an extra touch of texture thanks to the chopped walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 1/2 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees, with racks in upperand lower thirds. Place dough in thebowl of an electric mixer fitted with thepaddle attachment. Set a small heatproofbowl over a pan of simmering water; addthe chocolate, and stir until melted andsmooth. Drizzle chocolate over dough;mix on low speed until just combined.
- Place walnuts in a shallow dish. Formdough into 1-inch balls; roll balls in nuts,coating completely. Place balls on parchment-lined baking sheets. Use yourthumb to make an indentation in centerof each ball. Chill 20 minutes.
- Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until firm to the touch,12 to 16 minutes. Remove from oven.Using the handle of a wooden spoon,press indentation of each cookie to redefineshape; fill each with about 1/4 teaspoonjam. Transfer sheets to wire racksto cool completely. Store in airtight containersat room temperature, up to 5 days.
CHOCOLATE RASPBERRY THUMBPRINTS
Make and share this Chocolate Raspberry Thumbprints recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 35m
Yield 4 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease cookie sheets.
- Beat butter and sugar together in large bowl. Beat in egg and vanilla until light and fluffy.
- Mix in flour, cocoa and salt until well blended.
- Stir in chocolate chips. Roll level tablespoons full of dough into balls.
- Place 2 inches apart on cookie sheets. Make a deep indentation in center of each ball.
- Bake 12-15 minutes until just set. Cool 2 minutes on cookie sheet and then remove to wire racks; cool completely.
- Fill centers with preserves and sprinkle with powdered sugar.
Nutrition Facts : Calories 1374.8, Fat 76.2, SaturatedFat 46.9, Cholesterol 209.7, Sodium 733, Carbohydrate 170.4, Fiber 8.2, Sugar 89, Protein 14.3
WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES
These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.
Provided by SDSMarvin
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 g
CHOCOLATE-RASPBERRY THUMBPRINTS
Watch the how-to video to see how easy Chocolate-Raspberry Thumbprints are to make. Once you've tried Chocolate Raspberry Thumbprints, you may not want to go back to regular chocolate cookies again.
Provided by My Food and Family
Categories Festive Recipes
Number Of Ingredients 10
Steps:
- Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
- Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
- Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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