Ingredients
3/4 cup butter, softened1/2 cup packed brown sugar2 large eggs, separated, room temperature1-1/4 cups all-purpose flour1/4 cup baking cocoa1-1/4 cups finely chopped pecans or walnutsFILLING:4 ounces white baking chocolate, coarsely chopped2 tablespoons butter1/4 cup seedless raspberry jam
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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.
In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts.
Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely.
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.
