White Chocolate Raspberry Thumb-prints

" When I pass around the cookie tray, all eyes land on these fancy thumb-prints.  The white chocolate filling and dab of jewel-toned jam will satisfy the most discriminating sweet tooth."

Servings: 38

Prep Time: 25 min. + chilling 

Bake Time: 10 minutes/batch + cooling

Ingredients:

3/4 cup butter, softened

1/2 cup packed brown sugar

2 eggs, separated

1-1/4 cups all purpose flour

1/4 cup baking cocoa

1-1/4 cups finely chopped pecans or walnuts

FILLING:

4 ounces white baking chocolate, coarsely chopped

2 tablespoons butter

1/4 cup seedless raspberry jam

Directions:

1. In a large bowl, cream butter and brown sugar until light and fluffy.  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.

2.  In a shallow bowl, whisk egg whites until foamy.  Place nuts in another shallow bowl.  Shape dough into 1-in. balls.  Dip in egg whites, then roll in nuts.

3.  Using a wooden spoon handle, make an indentation in center of each cookie.  Place 1 in. apart on greased baking sheets.  Bake at 350 for 8-10 minutes.  Remove to wire racks to cool.

4.  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.  Yield: about 3 dozen

http://www.tasteofhome.com/recipes/White-Chocolate-Raspberry-Thumbprints