Deliciously Sweet White Chocolate Raspberry Thumbprint Cookies

These White Chocolate Raspberry Thumbprint Cookies are a delightful combination of sweet white chocolate and tangy raspberry jam. The buttery cookie base is made with a hint of vanilla extract, and the center is filled with a dollop of raspberry jam. These cookies are perfect for a sweet treat or as a gift during the holiday season. They are easy to make and absolutely delicious!

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1/2 cup raspberry jam

Directions

1. In a large bowl, beat the softened butter and granulated sugar together until creamy.
2. Add the egg yolks and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Cover the dough with plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
7. Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
8. Bake for 10 minutes, then remove the cookies from the oven and gently press the indentations again, if needed.
9. Fill each indentation with white chocolate chips, then return the cookies to the oven and bake for an additional 5 minutes.
10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
12. Once the cookies have cooled, fill each indentation with raspberry jam.
13. Let the jam set before serving.

Interesting Facts