White Chocolate Raspberry Cookies Recipe

Ingredients

• 8 ounces white baking bar
• 1/2 cup butter
• 1 cup granulated 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 baking bar
• 1/2 teaspoon shortening

Instructions

1. Grease a cookie sheet then set aside.
2. Chop 4 ounces of the white baking bar and set aside.
3. Melt 4 ounces of the white baking bar over low heat while stirring constantly then cool.
4. Beat butter with an electric mixer until softened then add sugar, baking soda and salt.
5. Beat until combined then beat in eggs and melted white baking bar until combined.
6. Beat in as much of the flour as you can with the mixer.
7. Stir in any remaining flour then stir in chopped white baking bar.
8. Drop dough from a rounded teaspoon 2” apart on prepared cookie sheet.
9. Bake at 375 for 8 minutes then cool on sheet 1 minute.
10. Remove cookies from cookie sheet and cool on a wire rack.
11. Just before serving melt raspberry jam in a small saucepan over low heat.
12. Combine 3 ounces white baking bar and shortening then melt over low heat stirring constantly.
13. Spoon 1/2 teaspoon jam on top of each cookie and drizzle with some of the melted chocolate.
14. If necessary refrigerate cookies 15 minutes to firm chocolate.