Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate.
Ingredients
- butter: 1 pound (softened)
- ½ cups white sugar: 1 piece
- vanilla extract: 1 tsp
- all-purpose flour: 4 cups
- baking powder: 2 tsp
- walnuts: 1 cup (chopped, optional)
- seedless raspberry jam: 1 jar (8 ounce jar)
- bars white chocolate: 3 piece (1.55 ounce, chopped)
- vegetable shortening: 1 Tbsp
Metric Conversion
Stages of cooking
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Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
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Preheat oven to 325 degrees F (165 degrees C).
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Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
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Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
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Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
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Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.
