White Chocolate Raspberry Thumbprints

Directions

1. 1
   In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
2. 2
   In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip in egg whites, then roll in nuts.
3. 3
   Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased
4. 4
   . Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
5. 5
   In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.