12 Days of Sharing
The 12 Days of Sharing hosted by In Jennie’s Kitchen continues this week and so far there have been some tasty recipes by some fabulous food bloggers.
White Chocolate is a big hit in our house when it comes to cookies. I came across this recipe reviewing the grocery store holiday magazine and tweaked it a bit after trying the recipe and found using the adjusted ingredients made the cookies even better. These cookies are budget-friendly and use ingredients that are always on hand in the kitchen when baking cookies. They make a great holiday gift and are for perfect for a cookie swap and my contribution to the Virtual Cookie Jar today. This particular recipe the cookies seem a bit larger than normal for a thimble cookie but there is no such thing as a small cookie in our house.
Visit the virtual cookie jar for other holiday cookie recipes and feel free to contribute one of your family’s favorite recipes. Here’s how you can participate: Virtual Cookie Jar.
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White Chocolate Thimble Cookies
2 cups sugar
1 cup unsalted butter, softened (2 sticks)
1 Tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 cups white chocolate chips
Red Raspberry and Blacberry seedless jams
Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugar until creamy. Beat in eggs, lemon juice and vanilla.
Add flour, salt and baking soda. Stir until combined. Stir in white chocolate chips.
I like using a medium size cookie/ice cream scoop to place the perfect amount of dough on the baking sheet. Bake 10-12 minutes or until slightly soft in the center.
Remove from oven and made a thumb-size indentation in the center of each cookie. Fill with 1/2 teaspoon jam. Dust with powdered sugar.