White Chocolate and Raspberry Cookies
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Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (30.3 g)
- Calories 97.3
- Total Fat - 4.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 44.2 mg
- Sodium - 92.5 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 0.3 g
- Sugars - 7.8 g
- Protein - 2.1 g
- Calcium - 9.9 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Grease a cookie sheet and set aside.
Step 2
Chop 4 ounces of the white baking bar and set aside.
Step 3
In a heavy small saucepan melt 4 the remaining ounces of the white baking bar over low heat, stirring constantly. Let cool.
Step 4
In a large mixing bowl beat butter with an electric mixer on medium until softened.
Step 5
Add the sugar, baking soda, and salt. Beat until combined.
Step 6
Beat in eggs and melted white baking bar until combined.
Step 7
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Step 8
Stir in the 4 ounces of chopped white baking bar.
Step 9
Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet.
Step 10
Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges.
Step 11
Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.
Step 12
Just before serving, melt the raspberry jam in a small saucepan over low heat.
Step 13
Spoon about 1/2 teaspoon of jam atop each cookie.
Step 14
In a heavy, small saucepan combine the 3 ounces white baking bar and shortening.
Step 15
Melt over low heat, stirring constantly.
Step 16
Drizzle each cookie with some of the melted mixture. You can
Step 17
Refrigerate cookies about 15 minutes or until chocolate mixture is firm.
Tips
No special items needed.
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