White Chocolate and Raspberry Cookies Recipe

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.

White Chocolate and Raspberry Cookies

Ingredients

Nutritional