White Chocolate Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Use a medium baking sheet to ensure even baking.

2. 2

   In a large bowl, whisk together flour, sugar, brown sugar, and salt.

   Tip: Use a stand mixer or a large whisk for this step.

3. 3

   In a separate bowl, cream together butter and white chocolate chips until smooth.

   Tip: Make sure to use high-quality white chocolate for the best flavor.

4. 4

   Beat in the egg until well combined.

   Tip: Make sure the egg is room temperature for the best result.

5. 5

   Add the baking powder, vanilla extract, and confectioners' sugar to the wet ingredients and mix until combined.

   Tip: Use a stand mixer or a large whisk for this step.

6. 6

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

7. 7

   Roll the dough into small balls, about 1 inch in diameter.

   Tip: Make sure the balls are evenly sized for even baking.

8. 8

   Use a thumb or a spoon to create a small indentation in the center of each ball.

   Tip: Make sure the indentation is about 1 inch deep.

9. 9

   Spoon a small amount of confectioner's glaze into the indentation.

   Tip: Make sure to leave a small border around the edges.

10. 10

    Bake for 15-20 minutes, or until the edges are lightly golden.

    Tip: Make sure to not overbake the cookies.

11. 11

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: Make sure to let the cookies cool completely before storing.

12. 12

    Dust the cooled cookies with confectioners' sugar before serving.

    Tip: This adds an extra touch of sweetness and texture to the cookies.