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White Chocolate Thumbprints

A recipe for White Chocolate Thumbprints! These decadent cookies have a buttery, shortbread-like base with a creamy white chocolate topping.
Course Dessert
Cuisine American
Keyword Christmas, cookie, dessert, ganache, thumbprint, white chocolate
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 28 -30 Cookies

Ingredients

  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 tablespoon (8 grams) cornstarch
  • 1/4 teaspoon salt
  • 1 cup (226 grams) unsalted butter softened at room temperature
  • 2/3 cup (133 grams) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

White Chocolate Topping:

  • 9 ounces (255 grams) white chocolate chopped
  • 1/4 cup (60 milliliters) heavy cream

Instructions

To make the cookies:

  • In a medium bowl, combine the flour, cornstarch, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and granulated sugar until light and fluffy.
  • Beat in the egg yolk, followed by the vanilla and almond extracts.
  • Add the flour mixture and beat in just until no streaks of flour remain.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, until firm enough to handle without sticking.
  • Line two baking sheets with parchment or lightly grease.
  • Break off a 1 inch (2.5 centimeter) piece of dough and roll into a ball. Place on the prepared baking sheet.
  • Use your thumb or the back of a 1/2 teaspoon to slightly flatten the ball in the center, making an indention. If any cracks form around the edges, gently press them back together. Repeat with the remaining dough, placing them on the prepared baking sheet 1 inch (2.5 centimeters) apart.
  • Place the baking sheets in the refrigerator for 15 minutes and preheat the oven to 350˚F (180˚C).
  • Place the chilled baking sheets in preheated oven and bake the cookies just until set and barely golden on the bottom, 10-12 minutes.
  • Allow the cookies to cool for 5 minutes, then remove to a wire rack to cool completely to room temperature. If the indentations are too shallow, lightly press down to make them more pronounced while still warm.

To make the white chocolate topping:

  • Melt the white chocolate and heavy cream in a microwave safe bowl in 15 second increments, mixing between, just until melted. Be careful not to overheat.
  • Whisk to create a smooth and creamy mixture. Spoon or pipe the white chocolate into each of the cookie indentations.
  • Let set, about 1 hour, before serving.