Instructions

• Place all ingredients in high-speed blender and blend for 2 to 3 minutes, stopping to scrape sides as needed.
• Use 1 ½ tablespoons of dough to form each cookie. The cookies should hold shape, but also be soft enough so that you can press your thumb in middle.
• Place on lined baking sheet. Use a teaspoon or your finger to gently press a hole in each cookie to create.
• Melt white chocolate in microwave. Place ½ teaspoon of melted chocolate in center of each thumbprint.
• Place baking sheet in freezer and chill for 30 minutes to set chocolate. Remove and place in airtight container. Store for up to 5 days.