MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chocolate Raspberry Thumbprints
Categories: Cookies, Nuts, Chocolate, Fruits
Yield: 36 servings

3/4 c Butter; softened
1/2 c Packed brown sugar
2 lg Eggs; separated, room temp,
- divided use
1 1/4 c A-P flour
1/4 c Baking cocoa
1 1/4 c Fine chopped pecans or
- walnuts

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4 oz White baking chocolate;
- coarse chopped
2 tb Butter
1/4 c Seedless raspberry jam

In a large bowl, cream butter and brown sugar until
light and fluffy, 5-7 minutes. 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" balls.
Dip into egg whites, then roll in nuts.

Using a wooden spoon handle, make an indentation in
center of each cookie. Place 1" apart on greased
baking sheets. Bake @ 350ºF/175ºC until set, 8-10
minutes. Remove to wire racks to cool completely.

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.

Agnes Ward, Stratford, Ontario

Makes: about 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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