White Chocolate Raspberry Thumbprints

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White Chocolate Raspberry Thumbprints
Prep Time
1 hr 25 min
Cook Time
10 min/ batch
Recipe by: Taste of Home Magazine

The nuts in these cookies add the perfect crunch!


  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 Eggland’s Best eggs (Large), separated
  • 1-1/4 cups all-purpose flour
  • 1/4  cup baking cocoa
  • 1-1/4 cups finely chopped pecans or walnuts


  • 4 ounces white baking chocolate, coarsely chopped
  • 2 tablespoons butter
  • 1/4 cup seedless raspberry jam


Serving Size
1 cookie
8 g
  Saturated Fat
4 g
22 mg
41 mg
10 g
Dietary Fiber
1 g
1 g

In a large 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 or until set.

Remove to wire racks to cool.

In a microwave, melt white chocolate and butter; stir until smooth.

Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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