New this month
Get the Allrecipes magazine just $7.99

White Chocolate Raspberry Thumbprint Cookies

SDSMarvin

"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."
Added to shopping list. Go to shopping list.

Ingredients

3 h 30 m servings 197 cals
Original recipe yields 24 servings (2 dozen cookies)

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Beat 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
  5. 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 15
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

These are very good. I put the jam in a small ziploc bag and "piped" it into holes I made with the back of a wooden spoon, that worked out very well. They are really festive looking if you do ...

Most helpful critical review

I tried these and they didn't turn out the way the picture looks. I dont know what I did wrong. they were as flat as the cookie sheet. please tell me what i can do different. Thanks Amanda

Most helpful
Most positive
Least positive
Newest

These are very good. I put the jam in a small ziploc bag and "piped" it into holes I made with the back of a wooden spoon, that worked out very well. They are really festive looking if you do ...

These were simply amazing. I've tried a couple other thumbprint recipes before and there was always something wrong with them. This one is simple (no nuts or frills) and it tasted oh so good! I ...

These are the absolute best cookies I have ever had! I made a double batch to take to work and they were gone in minutes!

I tried these and they didn't turn out the way the picture looks. I dont know what I did wrong. they were as flat as the cookie sheet. please tell me what i can do different. Thanks Amanda

Absolutely delicious! Everyone loved these and they make a wonderful presentation.

My family liked these quite a bit but I think next time I will skip the white chocolate and sugar garnish as they're really great just by themselves.

My husband claims these are the best cookies I have ever made. I added some finely ground almonds to the dough which added a nice flavor. Be sure to make the cookies the size indicated in the ...

Made a double batch and I am so happy I did. These are so so tasty. They have a crispness yet fluffy, sweet with a bit of salt. YUMMO. I used seedless knotts berry farm raspberry jam.

I strawberry jam instead of raspberry and my grandsons couldn't get enough of them