Butter Cookies with White Chocolate & Fruit Preserves

Butter Cookies with White Chocolate & Fruit Preserves

This is my version of the popular christmas time “thumbprint cookies” recipe.  I love the combination of buttery cookies, sweet white chocolate and slightly sour fruit preserves.  These cookies are delicious and you can make several different varieties in the same batch by using different kinds of preserves or jam.

Butter Cookies with White Chocolate & Fruit Preserves

Butter Cookies with White Chocolate & Fruit Preserves

One thing that I do differently than some similar recipes is that I just mix my cookie dough until it stays together (but is still somewhat crumbly) then I form the dough balls right away.  This gives a lumpier looking texture and the consistency is similar to mexican wedding cakes.

If you prefer smooth cookies, mix the dough well then cover it and put it in the fridge for an hour.

Butter Cookies with White Chocolate & Fruit Preserves

For the fruit topping, I used apricot jam and cranberry sauce.  Other toppings that would be excellent: raspberry jam, lemon curd, orange marmalade, or any fruit preserve that is a little bit on the sour side to compliment the sweetness from the cookie and the chocolate.

Butter Cookies with White Chocolate & Fruit Preserves

Recipe adapted from Parent Pretty’s Raspberry Almond Shortbead Cookies

Butter Cookies with White Chocolate & Fruit Preserves

Serves 24 cookies
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes

Ingredients

  • 1 cup room temp butter
  • 2/3 cups sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
  • 1/3 cup fruit preserves (or jam, jelly or even compote)
  • 2oz white chocolate

Directions

1. Preheat oven to 350°f
2. Beat butter with electric mixer. Add sugar and vanilla extract, mix until well combined. Add flour, mix until ingredients are just combined. Dough will be somewhat crumbly.
3. Use your hands or a small scoop to form dough into 1 - 1.5" balls. Place them 2" apart on ungreased cookie sheets. Use your thumb to make a indentation in each cookie then fill it with a teaspoon of preserves.
4. Bake cookies for 10 minutes. Turn the trays around then bake for another 5-10 minutes until the cookies start to brown a little on the outsides. Let them sit on the cookie sheets for about 5 minutes then transfer them to a wire cooling rack.
5. To melt white chocolate, break it up and microwave it for 20 seconds then stir. Repeat microwaving and stirring until chocolate is melted. Drizzle or pipe chocolate onto cookies.

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