Delicious White Chocolate Raspberry Thumbprint Cookies

Follow our step-by-step guide on how to make Delicious White Chocolate Raspberry Thumbprint Cookies.

1. Step 1

   Start by creaming together the softened butter and vegetable shortening in a mixing bowl using an electric mixer until the mixture is smooth and fluffy. Next, add in the granulated sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat these ingredients together until they are just combined, creating a sweet and creamy base for your cookies. Now, stir in the egg and vanilla extract, mixing until everything is well incorporated. Gradually add the all-purpose flour, mixing until the dough comes together. Once combined, cover the dough and let it chill in the refrigerator for about 3 hours. This step is crucial as it helps the cookies maintain their shape while baking.

2. Step 2

   When you're ready to bake, preheat your oven to 375°F (190°C). Take the chilled dough and roll it into 3/4-inch balls, placing them on an ungreased baking sheet. To create the signature thumbprint, gently press your thumb or the end of a wooden spoon into the center of each dough ball, forming a small indentation. Now, spoon about 1/4 teaspoon of raspberry jam into each thumbprint, allowing the sweet fruit flavor to shine through.

3. Step 3

   Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a lovely light brown. Once baked, let them cool on a wire rack for about 5 minutes, allowing them to set before transferring them to a serving plate.

4. Step 4

   For the finishing touch, melt the white chocolate chips in a microwave-safe bowl. Heat them in the microwave in 10-second intervals, stirring after each interval until smooth and melted. Spoon the melted white chocolate into a disposable decorating bag or a plastic bag with a small corner snipped off. Drizzle the white chocolate over the cooled cookies, and for a festive touch, sprinkle with red sugar. Enjoy these delightful treats with family and friends!