White Chocolate Thumbprint Cookies

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover, and chill dough for at least one hour.
3. Roll the dough into 1 inch balls, and place onto ungreased cookie sheets. Make an indentation in the center of each cookie with your thumb.
4. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Immediately make indentations into them again with the handle of a wooden spoon. Fill each indentation with white chocolate chips.
5. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• White chocolate chips are made from cocoa butter, milk solids, and sugar.
• These cookies can be stored in an airtight container for up to two weeks.
• You can use different types of chocolate chips in the cookies, such as dark or semi-sweet, for a different flavor.