White Chocolate Raspberry Thumbprint Cookies
Once combined, add the eggs, milk, and vanilla.
Recipe Summary 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.
Ingredients | White Chocolate Cranberry Cookies Trisha Yearwood½ cup butter, softened½ cup vegetable shortening½ cup white sugar½ cup confectioners' sugar½ teaspoon baking soda½ teaspoon cream of tartar⅛ teaspoon salt1 egg½ teaspoon vanilla extract2 cups all-purpose flour⅓ cup seedless raspberry jam1 cup white chocolate chips2 tablespoons red sugar sprinkles, or as desiredDirectionsBeat 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.Info | White Chocolate Cranberry Cookies Trisha Yearwoodprep: 15 mins cook: 10 mins additional: 3 hrs 5 mins total: 3 hrs 30 mins Servings: 24 Yield: 2 dozen cookies
TAG : White Chocolate Raspberry Thumbprint CookiesDesserts, Cookies, Thumbprint Cookie Recipes,
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