Best 2 White Chocolate Thumbprints Recipes

Indulge in the delightful symphony of flavors with our exquisite White Chocolate Thumbprints cookies, a classic treat elevated to new heights. These delightful cookies feature a buttery shortbread crust enveloping a luscious filling of creamy white chocolate ganache, resulting in a harmonious blend of textures and flavors. Whether you prefer a traditional approach or crave a touch of culinary adventure, our diverse collection of White Chocolate Thumbprints recipes caters to every palate. Embrace the simplicity of our classic recipe, or embark on a journey of culinary exploration with variations that incorporate tangy lemon zest, rich raspberry preserves, or a sprinkle of crunchy chopped nuts. Each bite promises a moment of pure bliss, transporting you to a realm of sweet indulgence.

Here are our top 2 tried and tested recipes!

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE

Tyler's Raspberry Thumbprints with White Chocolate Glaze image

I made these once for my boyfriend Tyler who is of very discriminating taste. Now he begs me to make them!!!

Provided by Aja C.

Categories Desserts Cookies Thumbprint Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 14

Ingredients

½ cup butter, softened
½ cup sour cream
1 cup white sugar
2 tablespoons milk
2 eggs
2 ⅔ cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 ounces white chocolate, chopped
⅔ cup raspberry preserves
1 tablespoon butter
½ (1 ounce) square white chocolate
1 cup confectioners' sugar
2 tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

Nutrition Facts : Calories 122 calories, Carbohydrate 19.3 g, Cholesterol 16.4 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 49.7 mg, Sugar 11.4 g

WHITE CHOCOLATE THUMBPRINTS

White Chocolate Thumbprints image

Looking for a delicious dessert? Relish these white chocolate cookies with jelly spooned into the center and glazed with white chocolate on top.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 60

Number Of Ingredients 11

Ingredients

6 oz white chocolate baking bars, chopped
1/2 cup packed dark brown sugar
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup currant or red raspberry jelly
4 oz white chocolate baking bars
1/2 teaspoon shortening

Steps:

Heat oven to 375°F. Spray cookie sheets with cooking spray. Melt 6 oz white chocolate as directed on package. Cool slightly, about 5 minutes.
In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Beat in melted chocolate until well blended. On low speed, beat in flour, baking soda and salt until well blended.
Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon jelly into small bowl; stir until smooth. Place 1/2 teaspoon jelly in each indentation. (Cookies will look full.)
Bake 5 to 8 minutes or until edges are very light golden brown (do not overbake). Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
Melt 4 oz white chocolate with shortening as directed on package. Cool slightly, about 5 minutes. Place mixture in resealable food-storage plastic bag; seal bag. Cut small tip from bottom corner of bag. Squeeze bag to drizzle glaze over cookies.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g

Tips:

For the best results, use high-quality white chocolate. A good quality white chocolate will melt smoothly and have a rich, creamy flavor.
Be careful not to overmix the dough, as this will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough for at least 30 minutes before baking, this will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until the edges are just beginning to brown, this will ensure that the cookies are cooked through but still soft and chewy in the center.
Allow the cookies to cool completely before filling them with the ganache, this will help to prevent the ganache from melting.

Conclusion:

White chocolate thumbprints are a delicious and easy-to-make cookie that is perfect for any occasion. With their rich, buttery flavor and creamy white chocolate filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these white chocolate thumbprints a try!