White chocolate raspberry thumbprint cookies –Hey y’all! Today we’re diving into a delicious treat that’ll have everyone coming back for seconds – White Chocolate Raspberry Almond Thumbprint Cookies. These little bites of heaven are perfect for any occasion, whether you’re hosting a gathering or just want to treat yourself. Let’s get into the good stuff!
White Chocolate Raspberry Almond Thumbprint Cookies
Check out this beautiful cookie that’s not only tasty but also looks fancy enough to impress. Let’s bring some sweetness into your kitchen!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberry jam
- 1 cup white chocolate chips
- Optional: chopped almonds for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and granulated sugar until it’s nice and fluffy. This should take about 3-5 minutes.
- Add in the eggs, one at a time, mixing thoroughly after each addition. Then stir in the vanilla and almond extracts.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing well until everything is combined.
- Now it’s time to form the cookies! Scoop out tablespoon-sized balls of dough and place them on the prepared baking sheets, leaving enough space between them. Use your thumb or the back of a spoon to create an indention in the center of each cookie.
- Fill each indention with a small spoonful of raspberry jam. Don’t be shy – this is where the magic happens!
- Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t over-bake!
- Once baked, let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
- While they’re cooling, melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between intervals until smooth. Drizzle the melted chocolate over the cooled cookies and top with chopped almonds if desired.
- Allow the chocolate to set, and then dig in! These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
And there you have it! Sweet, tangy, and oh-so-delicious White Chocolate Raspberry Almond Thumbprint Cookies that will surely put a smile on your face. Happy baking!