White Chocolate Raspberry Thumbprints

1. 1

   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.

2. 2

   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.

3. 3

   Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased

4. 4

   . Bake at 350u00b0 for 8-10 minutes or until set. Remove to wire racks to cool.

5. 5

   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.

No nutritional information available.

No additional tips available.