These melt-in-your-mouth morsels are ideally sweet, picturesque, and pair fantastically with a cup of hot tea. The cookies can be made ahead of time but should be filled with White Chocolate Ganache and topped with a raspberry just before serving. Pictured with our Derby Blondies.
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
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- 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.
- 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 .)
- 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.
- 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.
- 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.
White Chocolate Ganache
Makes 1 cup
Ingredients
- 4 ounces white chocolate*, chopped
- 3 tablespoons unsalted butter, cubed
- ½ cup heavy whipping cream, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- In a large heatproof bowl, combine white chocolate and butter.
- In a medium saucepan, stir together cream, vanilla extract, and salt over medium heat just until steaming. Pour hot cream mixture over white chocolate mixture and let stand for 5 minutes. Whisk mixture until smooth. Cover and refrigerate until set, 45 minutes to 1 hour.
Notes
*We used Lindt.
