Raspberry Nut Dreams
Indulge in the irresistible charm of Raspberry Nut Dreams, a decadent treat that brings together buttery shortbread, luscious raspberry jam, and the crunch of toasted hazelnuts. These melt-in-your-mouth thumbprint cookies are crowned with a drizzle of creamy white chocolate, adding an elegant finish to every bite. Ready in just 35 minutes, this easy cookie recipe combines simplicity with gourmet flair, making it perfect for holidays, special occasions, or anytime you’re craving something sweet and sophisticated. Each bite offers a heavenly mix of textures and flavors, from the fruity tartness of raspberry to the nutty richness of hazelnuts. Serve these stunning cookies with tea or coffee, and watch them disappear in an instant! Keywords: Raspberry Nut Dreams cookies, thumbprint cookies recipe, holiday cookies, hazelnut shortbread cookies, easy raspberry jam cookies, white chocolate drizzle cookies.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup raspberry jam
- 0.5 cup chopped hazelnuts
- 0.5 cup white chocolate chips
- 1 tablespoon heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the vanilla extract and mix to combine.
Gradually stir in the all-purpose flour and salt, mixing just until the dough forms. Do not overmix.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Using your thumb or the back of a small spoon, press a deep indentation into the center of each dough ball.
Fill each indentation with a small amount of raspberry jam (about 1/2 teaspoon per cookie).
Sprinkle the tops with chopped hazelnuts, gently pressing them into the dough to adhere.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
While the cookies cool on the baking sheet, melt white chocolate chips and heavy cream together in the microwave in 15-second intervals, stirring between each interval, until smooth.
Drizzle the melted white chocolate over the cooled cookies using a fork or a piping bag for neat drizzles.
Allow the white chocolate to set completely (about 15 minutes) before serving.
Nutrition Facts
Calories |
4044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 433.6 g | 158% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 234.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 163 mg | 13% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
