White Chocolate Raspberry Thumbprint Cookies

Preheat the oven to 350 F and line a baking sheet with parchment paper. Set aside.

Beat butter, sugar and vanilla in the bowl of a stand mixer on medium speed until fluffy and smooth. Slowly add in flour and mix until combined. The mixture will be crumbly, this is good!

Using your hands, form the crumbly dough mixture into 1-inch sized balls by molding the dough between your hands. Roll the balls in some granulated sugar and place the cookies on the baking sheet, spacing them about 2 inches apart. Make shallow indentations in the center of each ball using the end of a large wooden spoon.

Bake for 10-12 minutes until the cookies are set, but not brown. Remove them from the oven and re-indent the centers using the wooden spoon. Keep the oven on.

Fill each cookie with ½ teaspoon of seedless raspberry jam. Return the cookies to the oven to bake for 2 minutes. Remove from the oven and let cool.

Meanwhile, put white chocolate chips in a microwave safe bowl. Heat them in the microwave in 30 second intervals until melted. Then drizzle the white chocolate over the cookies in a zigzag pattern. Enjoy!

Recipe inspired by: Julie Ahrens.