White Chocolate Raspberry Thumbprints
DESSERT
3/4 cup butter, softened
1/2 cup Domino® or C&H® Pure Cane Dark Brown Sugar
2 eggs, separated
1 1/4 cups all-purpose flour
1/4 cup baking cocoa
1 1/4 cups finely chopped pecans or walnuts
FILLING:
4 squares (1 ounce each) white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam
► In a small 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 sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
► In a microwave, melt white chocolate and butter at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.
► Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container. Yield: about 3 dozen.
