White Chocolate Thumbprint Cookies
 
Makes approximately 48
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 large egg, room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 2 cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • White Chocolate Ganache (recipe follows)
  • 48 raspberries
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together butter and confectioners’ sugar with a mixer at medium-high speed until light and creamy, 3 to 4 minutes. Beat in egg until combined, stopping to scrape down bottom and sides of bowl. Beat in milk, vanilla extract, and lemon zest.
  3. In a medium bowl, whisk together flour and salt. With mixer at a low speed, gradually add fl our mixture to butter mixture, beating just until combined. (Dough will be soft but slightly stiff .)
  4. Transfer dough to a piping bag fitted with a large French star tip (Ateco #868). Pipe cookies directly onto parchment sheet a least 1 inch apart*. Using a finger or the back of a teaspoon, make a well in the center of each cookie. Refrigerate until firm, approximately 20 minutes.
  5. Bake until cookies are lightly golden around edges, 12 to 15 minutes. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.
  6. Up to 2 hours before serving, spoon White Chocolate Ganache into wells of cookies, approximately 1 teaspoon each. Let stand until set, approximately 10 minutes. Just before serving, top each cookie with a raspberry.
Notes
*Dough should be soft enough to pipe, but firm enough to hold its shape while baking. If you find it is too stiff to pipe, add 1 to 2 tablespoons whole milk to the dough. It will spread more in the oven but will be easier to pipe.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-thumbprint-cookies/