MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: White Chocolate Raspberry Thumbprints
 Categories: Cookies, Nuts, Chocolate, Fruits
      Yield: 36 Servings

    3/4 c  Butter; softened
    1/2 c  Brown sugar; packed
      2 lg Eggs; separated,
           - room temperature,
           - divided use
  1 1/4 c  A-P flour
    1/4 c  Baking cocoa
  1 1/4 c  Pecans or walnuts;
           - fine chopped

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      4 oz White baking chocolate;
           - coarse chopped
      2 tb Butter
    1/4 c  Seedless raspberry jam

  In a large bowl, cream butter and brown sugar until light and
  fluffy, 5 to 7 minutes. Beat in egg yolks. Combine flour and cocoa;
  gradually add to creamed mixture and mix well. Cover and
  refrigerate for 1 to 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" balls. Dip into egg
  whites, then roll in nuts.

  Using a wooden spoon handle, make an indentation in center of each
  cookie. Place 1" apart on greased baking sheets. Bake @ 350°F/175°C
  until set, 8 to 10 minutes. Remove to wire racks to cool completely.

  In a microwave, melt white chocolate and butter; stir until smooth.
  Spoon about 1/2 ts into each cookie. Top each with about 1/4 ts
  jam. Store in an airtight container.

  Recipe by Agnes Ward, Stratford, Ontario

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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