White Chocolate Raspberry Thumbprints

• 3/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs,
• 1-1/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1-1/4 cups finely chopped pecans or walnuts
• 4 ounces white baking chocolate, coarsely chopped
• 2 tablespoons butter
• 1/4 cup seedless raspberry jam

1. In a large bowl, cream butter and brown sugar until light and fluffy. 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.
2. In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip in egg whites, then roll in nuts.
3. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased
4. . Bake at 350u0b0 for 8-10 minutes or until set. Remove to wire racks to cool.
5. 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.

butter, brown sugar, eggs, flour, baking cocoa, pecans, white baking chocolate, butter, seedless raspberry jam

Taken from www.tasteofhome.com/recipes/white-chocolate-raspberry-thumbprints/ (may not work)