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White Chocolate Raspberry Thumbprints


  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs, seperated
  • 1 1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
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  • 1 1/4 cups finely chopped pecans or walnuts


  • 4 squares (1 ounce each) white baking chocolate, coarsely chopped
  • 2 Tbsp. butter
  • 1/4 cup seedless raspberry jam


In a small mixing 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.

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.

Using a wooden spoon handle; make an indentation in center of each cookie. Place 1 in. apart on greased baking sheet. Bake at 350 degrees F for 8-10 minutes; remove to wire racks to cool.


In a small microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Spoon about 1/2 tsp. into each cookie. Top each with about 1/4 tsp. jam. Store in an airtight container.

Absolutely delicious.

Source: Country Woman Magazine

By Raymonde from North Bay, Ontario

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