White Christmas: Festive Holiday Cookies

By Tara Bench

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White Chocolate Thumbprints
Photo by Kate Mathis

White Chocolate Thumbprints

For more depth of flavor use a good-quality white chocolate bar instead of white chocolate chips.

Makes: 5 1/2 dozen

Work: 30 minutes

Total: 3 hours 15 minutes


2 2/3 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 large egg

1 teaspoon vanilla extract

9 ounces white chocolate, chopped


1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment; set aside.

2. Whisk together flour and salt. In another bowl beat butter and sugar with an electric mixer on medium high until fluffy, about 4 minutes, then beat in egg and vanilla. On low speed, stir in flour mixture. Wrap dough in plastic wrap and chill until firm, about 1 1/2 hours.

3. Roll 1-inch balls of dough and place 1 inch apart on baking sheets. Flatten each ball slightly; using your finger or a round half teaspoon, make an indentation in the center of each. Bake cookies about 15 minutes, until cooked through but not golden. Re-indent center if needed and cool on baking sheets.

4. Melt chocolate in 15-second increments in the microwave, stirring between each pass until just melted, 1 to 2 minutes total. Spoon white chocolate into cookie indents. Let set about 1 hour. Store in an airtight container for up to 5 days.

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