White Chocolate Thumbprint Cookies
Recipe by Michal Frischman
A basic shortbread cookie recipe is nice, but I like to take things up a notch.
Yields 18 cookies
- 1 cup (2 sticks) butter
- ½ cup sugar
- 1 tsp vanilla extract or paste
- 1 tsp salt
- 2 cups flour
- 1 3½-oz (100-g) bar white chocolate
- jam of choice (I use Sarabeth’s strawberry peach preserves)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Cream butter and sugar until fluffy and light. Add vanilla and salt and mix well. Fold in flour until you have a smooth dough.
Scoop cookie dough into 18 balls (2 Tbsp of dough per scoop) and lay out on the prepared baking sheet. Make an imprint in each ball with your thumb or a teaspoon. Fill the imprint with jam and bake for 15 minutes.
(Originally featured in Family Table, Issue 727)
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