Shelly's Recipe

WHITE CHOCOLATE RASPBERRY COOKIES

Category: Cookies

8 ounces white chocolate baking bar
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
3 ounces white chocolate baking bar
1/2 teaspoon shortening

Preheat oven to 375 degrees.

Chop 4 oz of white chocolate in small pieces and set aside.

Over a double boiler, melt 4 oz of chocolate; set aside to cool.

Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy. Add the eggs and melted white chocolate; mix well. Gradually add in the flour and mix well. Stir in the 4 oz of chopped white chocolate. Drop rounded teaspoonfuls of dough 2 inches apart on a greased cookie sheet. Bake for 7-9 minutes or until the cookies are lightly browned. Cool for 1 minute on the baking sheet before moving to a cooling rack.

Make a small indentation in the center of each cookie and spoon on a small amount of jam.

Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie. The cookies can be refrigerated 10-15 minutes to help the chocolate set.

NOTE: These are good with any favorite flavored jam - cherry, apricot or strawberry and with the addition of about 1 cup chopped macadamia nuts stirred into the dough.