White Chocolate and Raspberry Cookies
Created by Fizzybrat on September 26, 2017
- Servings: 48
- Prep Time: 35h
- Cook Time: 7m
- Recipe #28223
Ingredients
- 8 ounces white chocolate
- ½ cup butter
- 1 cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 2 ¾ cups all-purpose flour
- ½ cup seedless raspberry jam
- 3 ounces white chocolate
- ½ teaspoon shortening
How to Make
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Step 1: Preheat oven to 375 degrees F. Grease a cookie sheet and set aside.
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Step 2: Chop 4 ounces of the white baking bar and set aside.
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Step 3: In a heavy small saucepan melt 4 the remaining ounces of the white baking bar over low heat, stirring constantly. Let cool.
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Step 4: In a large mixing bowl beat butter with an electric mixer on medium until softened.
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Step 5: Add the sugar, baking soda, and salt. Beat until combined.
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Step 6: Beat in eggs and melted white baking bar until combined.
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Step 7: Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
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Step 8: Stir in the 4 ounces of chopped white baking bar.
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Step 9: Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet.
How to Make
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Step 10: Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges.
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Step 11: Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.
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Step 12: Just before serving, melt the raspberry jam in a small saucepan over low heat.
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Step 13: Spoon about 1/2 teaspoon of jam atop each cookie.
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Step 14: In a heavy, small saucepan combine the 3 ounces white baking bar and shortening.
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Step 15: Melt over low heat, stirring constantly.
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Step 16: Drizzle each cookie with some of the melted mixture. You can
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Step 17: Refrigerate cookies about 15 minutes or until chocolate mixture is firm.