For a richer flavor, use European-style butter with a higher fat content. Toast the walnuts before adding them to the dough to enhance their nutty flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan filled with about an inch of simmering water. Make sure the bottom of the bowl doesn't touch the water. Feel free to experiment with different types of jam for the filling. Apricot, strawberry, or fig jam would all be delicious choices. Store the cookies in an airtight container at room temperature for up to 3 days.
White Chocolate Thumbprint Cookies
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 45 mins
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SERVING72 People
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VIEWS54
Delight in these exquisite White Chocolate Thumbprint Cookies, where buttery, melt-in-your-mouth shortbread meets a luscious white chocolate drizzle and a vibrant heart of raspberry jam. Perfect for celebrations or a touch of everyday indulgence!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol14 mg
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Fiber0 g
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Protein1 g
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Saturated Fat4 g
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Sodium52 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract. (5 minutes)
02
StepIn a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the toasted walnuts. (3 minutes)
03
StepCover the dough and refrigerate for at least 1 hour, or up to 2 hours, to allow the flavors to meld and the dough to become firm. (1-2 hours)
04
StepPreheat your oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
05
StepRoll the chilled dough into 72 small balls (about 1-inch in diameter). Place the balls 2 inches apart on the prepared baking sheets. Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball. Fill each indentation with about 1/4 teaspoon of raspberry jam. (20 minutes)
06
StepBake in the preheated oven for 16-18 minutes, or until the edges are lightly golden brown. (16-18 minutes)
07
StepLet the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
08
StepWhile the cookies are cooling, prepare the white chocolate drizzle: In a double boiler or a heatproof bowl set over a simmering pot of water, combine the chopped white chocolate and vegetable shortening. Stir frequently until the chocolate is melted and smooth. (8 minutes)
09
StepOnce the cookies are completely cooled, drizzle the melted white chocolate over the cookies. Let the chocolate set before serving. (15 minutes)
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Rosella Ziemann
Jun 14, 2025I substituted almond extract for the vanilla extract and it added a lovely nutty flavor to the cookies.
Carolina Graham
May 5, 2025I refrigerated the dough overnight and the cookies baked up beautifully.
Kiana Mueller
Apr 8, 2025The dough was a little sticky, so I added a bit more flour. They turned out perfectly!
Jessika Wintheiser
Feb 27, 2025The white chocolate drizzle was a bit too sweet for my taste, so next time I'll use dark chocolate instead.
Tyrell Anderson
Feb 17, 2025I used a small melon baller to make the wells in the cookies, and it worked great!
Sheila Kling
Jan 4, 2025I didn't have walnuts on hand, so I used pecans instead. They were delicious!
Fatima Howe
Dec 25, 2024My kids loved helping me make these cookies. They especially enjoyed filling the wells with jam.
Darius Beer
Dec 4, 2024These cookies were a huge hit at my holiday party! Everyone loved the combination of raspberry jam and white chocolate.
Madelyn Morissette
Nov 7, 2024These are so easy to make and they look so festive! I'll definitely be making them again.