So they say that jam filled Thumprint Cookies are the most popular Christmas Cookie today!!! I won't argue with that because they are a true classic. I like to take mine to the next level with the addition of the crunch of the almonds on the outside along with the sweetness of the white chocolate drizzle on top. I do love them with a dark choclate drizzle also. I am definitely a dark chocolate lover!! So let's do both...........

RASPBERRY WHITE CHOCOLATE ALMOND THUMBPRINTS

2  STICKS OF BUTTER SOFTENED
1  CUP  SUGAR
1  EGG
1  TSP VANILLA EXTRACT
2  1/2  CUPS ALL PURPOSE FLOUR
1  TSP SALT

CRUSHED ALMONDS FOR ROLLING
SEEDLESS RASPBERRY JAM
WHITE/DARK CHOCOLATE

Preheat your oven to 350 degrees.

Cream together the softened butter and the sugar.........add the egg as well as the vanilla..........

Now simply add the flour and salt which has been sifted together..........mix until fully incorporated and a dough is formed......

You can wrap this dough in saran wrap and store in the refrigerator for a couple daus until you are ready to use it...............

But when you are ready to bake...just roll into 1 inch balls and place on a parchment paper lined baking sheet. Crush your almonds and roll each ball in it.....

Now make a thumbprint in each.....basically a well.

Fill each with about 1/2 tsp of seedless raspberry jam.......

Bake for about 12 to 14 minutes. Let cool completely.

​Then.....melt some white chocolate. Pour into a ziplock bad and cut a tiny pin hole in the bag to drizzle all over cookies......

Gorgeous!!!!! Now you can do the same with the dark chocolate....if you choose!!!

Nice!!!! Another great addition for your Christmas Cookie Platters!!!!

ENJOY!!!!  ALL GOOD STUFF!!!!