Shelly's Recipe

WHITE CHOCOLATE AND RASPBERRY COOKIES

Category: Cookies

11 ounces white baking chocolate, chopped, or white chocolate chips
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 teaspoon shortening

Preheat oven to 375 degrees. Lightly grease cookie sheet. In small saucepan, cook and stir 4 ounces of the white chocolate on low heat until melted. Cool slightly.

In large bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugar, baking soda and salt. Beat until combined. Beat in eggs and melted white chocolate until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and another 4 ounces of the white chocolate.

Drop dough by rounded teaspoons 2 inches apart onto cookie sheet. Bake 7 to 9 minutes only, just until edges are brown. Let stand for 1 minute on cookies sheet, then transfer to wire rack and let cool.

Before serving, in small saucepan, cook and stir raspberry jam on low heat until melted. Spoon about 1/2 teaspoon of jam on top of each cookie. In small saucepan combine the remaining 3 ounces white chocolate and shortening. Cook and stir on low heat until melted; drizzle over cookies. If necessary, let stand until white chocolate is set. Makes 3 dozen.