White Chocolate Thumbprint Cookies

Ingredients

• 1 pound (2 cups) unsalted butter , softened
• 1.5 cups white sugar
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chopped walnuts , Optional
• 1 jar seedless raspberry jam , 8 ounce
• 3 barss white chocolate , 1.55 ounce
• 1 tablespoon vegetable shortening

Instructions

1. 1

   Beat butter, sugar, and vanilla extract together in a bowl until smooth and creamy. Combine flour and baking powder in a separate bowl; gradually beat into butter mixture until dough is smooth. Fold in walnuts. Refrigerate dough for 1 hour.

2. 2

   Preheat the oven to 325 degrees F (165 degrees C).

3. 3

   Roll dough into 72 small balls and place 2 inches apart onto baking sheets. Press centers of balls using your thumb to form small wells; fill wells with jam.

4. 4

   Bake in the preheated oven until cookies are light golden brown, about 18 minutes.

5. 5

   Cool cookies on baking sheets for 5 minutes; transfer to wire racks to cool completely.

6. 6

   Meanwhile, place white chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted; drizzle over cookies.