Ingredients
3/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, separated
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped pecans or walnuts
FILLING
4 squares (1 ounce each) white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam
Directions
1. In a small mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks.
2. Combine flour and cocoa; gradually add to creamed mixture and mix well.
3. Cover and refrigerate for 1-2 hours or until easy to handle.
4. In a shallow bowl, whisk egg whites until foamy.
5. Place nuts in another shallow bowl. Shape dough into 1-in. balls.
6. Dip in egg whites, then roll in nuts.
7. Using a wooden spoon handle, make an indentation in center of each cookie.
8. Place 1 in. apart on greased baking sheets.
9. Bake at 350° for 8-10 minutes.
10. Remove to wire racks to cool.
11. In a small microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth.
12. Spoon about 1/2 teaspoon into each cookie.
13. Top each with about 1/4 teaspoon jam.
14. Store in an airtight container.
Yield: about 3 dozen
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