1. Heat oven to 350 degrees F. Line 2 baking
sheets with parchment; set aside.
2. Whisk together flour and salt. In another
bowl beat butter and sugar with an electric
mixer on medium high until fluffy, about 4
minutes, then beat in egg and vanilla. On low
speed, stir in flour mixture. Wrap dough in
plastic wrap and chill until firm, about 1 1/2
hours.
3. Roll 1-inch balls of dough and place 1 inch
apart on baking sheets. Flatten each ball
slightly; using your finger or a round half
teaspoon, make an indentation in the center of
each. Bake cookies about 15 minutes, until
cooked through but not golden. Re-indent center
if needed and cool on baking sheets.
4. Melt chocolate in 15-second increments in
the microwave, stirring between each pass until
just melted ( 1 to 2 minutes total ). Spoon
white chocolate into cookie indentations. Let
set about 1 hour. Store in an airtight
container for up to 5 days.
Originally Submitted
10/9/2017
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