White Chocolate Raspberry Thumbprints

3/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, separated
1 1/4 cups flour
1/4 cup baking cocoa
1 1/4 cups finely chopped pecans or
walnuts

For the Filling:
4 squares (1 oz each) white baking
chocolate, coarsely chopped
2 tbsp butter
1/4 cup seedless raspberry jam

In a small bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg yolks. Combine the flour and cocoa. Gradually add to the creamed mixture. Mix well. Cover and refrigerate for 1-2 hours or until easy to handle. In a shallow bowl, whisk the egg whites until foamy. Place the nuts in another shallow bowl. Shape the dough into
1-inch balls. Dip in the egg whites. Roll in the nuts. Using a wooden spoon handle, make an indentation in the center of each cookie. Place 1 inch apart on ungreased baking sheets. Bake at 350 F for 8-10 minutes. Remove to the wire racks to cool. In a microwave, melt the white chocolate and the butter at 70 % power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals. Stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container. Makes about 3 dozen