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White Chocolate Thumbprint Cookies

Rated as 5 out of 5 Stars

"Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate."
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Ingredients

1 h 45 m servings 117 cals
Original recipe yields 72 servings (6 dozen cookies)

Directions

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  1. Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
  4. Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
  5. Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
  6. Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts


Per Serving: 117 calories; 7 g fat; 12.8 g carbohydrates; 1.1 g protein; 14 mg cholesterol; 52 mg sodium. Full nutrition

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Reviews

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These are amazing. I'm not a big fruit cookie person, but these are some of the best cookies I have ever eaten. The cookies do not come out shaped as perfect as in the pic. The jelly sometimes m...

This is a terrific jam butter cookie. I did do a couple things different. Instead of walnuts, I used a half cup of ground almonds. I also added 1/4 tsp of almond flavoring to enhance the almo...

had to make a 2nd batch because everyone loved them.

kids loved it too made it just as directed and they turned out great i made mine a bit bigger im guessing ended up with almost 4 dozen with the balls being 3/4 size :)