White Chocolate Raspberry Thumbprint Cookies

Recipe View 2 mins In a large bowl, cream together the softened butter and vegetable shortening with an electric mixer until light and fluffy. (2 minutes)

Recipe View 1 mins Gradually add the granulated sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. (1 minute)

Recipe View 0 mins Stir in the egg and vanilla extract until well combined. (30 seconds)

Recipe View 1 mins Gradually add the flour, mixing on low speed until just incorporated. Be careful not to overmix. (1 minute)

Recipe View 3 hrs Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight. This allows the dough to chill and prevents the cookies from spreading too much during baking. (3 hours)

Recipe View 0 mins Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper for easy release and cleanup.

Recipe View 0 mins Roll the chilled dough into 3/4-inch balls. Place them evenly spaced on the prepared baking sheets.

Recipe View 5 mins Using your thumb or the rounded end of a wooden spoon, gently press an indentation into the center of each dough ball to create a thumbprint. (5 minutes)

Recipe View 5 mins Spoon approximately 1/4 teaspoon of raspberry jam into each thumbprint indentation. (5 minutes)

Recipe View 8 mins Bake in the preheated oven for 8 to 10 minutes, or until the edges of the cookies are lightly golden brown. The centers should still be slightly soft.

Recipe View 5 mins Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View 2 mins While the cookies are cooling, melt the white chocolate chips. Place the white chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until the chocolate is smooth and completely melted. (2 minutes)

Recipe View 5 mins Spoon the melted white chocolate into a piping bag or a plastic bag with a small corner snipped off. Drizzle the melted white chocolate over the cooled cookies. (5 minutes)

Recipe View 0 mins Immediately sprinkle the white chocolate drizzle with red sugar sprinkles, if desired. Allow the white chocolate to set completely before serving or storing the cookies.