White Chocolate and Raspberry Cookies

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.