Baking time: 8-10 minutes
Yield: 3 dozen
3/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, separated
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped pecans or walnuts
4 squares (1 ounce each) white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam
In a small 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. 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. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. In a microwave, melt white chocolate and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.
Connect with the Southeast Missourian Newsroom:
For corrections to this story or other insights for the editor, click here. To submit a letter to the editor, click here. To learn about the Southeast Missourian’s AI Policy, click here.