White Chocolate Raspberry Thumbprints
Posted by: Karen Sun, 22 Feb 2004, at 5:38 a.m.
1 cup sugar
1/2 cup butter or margarine, softened
1/2 cup nonfat sour cream
2 tablespoons milk
2 2/3 cups All Purpose Flour
2 cups rolled oats
1 teaspoon baking soda
5 oz. white baking bar (from 6-oz. pkg.), chopped
2/3 cup raspberry preserves
1 tablespoon butter or margarine
1/2 oz. white baking bar
1 cup powdered sugar
1 to 2 tablespoons milk
Heat oven to 350 F. In large bowl, combine sugar and 1/2 cup butter; blend well.
Add sour cream, 2 tablespoons milk and eggs; blend well.
Lightly spoon flour into measuring cup; level off. Add flour, oats and baking
soda; mix well. Stir in chopped baking bar. Drop by rounded teaspoonfuls onto
ungreased cookie sheets. With thumb, make imprint in center of each cookie. (If
dough is sticky, occasionally dip thumb in flour.) Fill each with about 1/2
Bake at 350 F. for 9 to 12 minutes or until set. Cool 2 minutes. Remove from
cookie sheets. Cool completely.
In small microwave-safe bowl, combine 1 tablespoon butter and 1/2 oz. baking
bar. Microwave on HIGH for 30 to 45 seconds or until melted; stir until smooth.*
Stir in powdered sugar and 1 to 2 tablespoons milk until of desired drizzling
consistency; blend until smooth. Drizzle over cooled cookies. Store in tightly
4 1/2 dozen cookies.
TIP: To melt butter and baking bar in small saucepan, combine 1 tablespoon
butter and 1/2 oz. baking bar. Stir over low heat until melted and smooth.