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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

Ingredients For: White Chocolate Raspberry Cookies

8 ounces white chocolate baking bar
1/2-cup butter, softened
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 chocolate baking bar
1/2 teaspoon shortening

Instructions For: White Chocolate Raspberry Cookies

Grease a cookie sheet; set aside. Preheat oven to 375 degrees. Chop 4 ounces of the white chocolate baking bar; set aside. In a heavy, small saucepan, melt the other 4 ounces of the white chocolate baking bar over low heat while stirring constantly; set aside to cool slightly. In a mixing bowl, cream the butter, sugar, salt, and baking soda until fluffy. Add eggs and melted white chocolate; beat until combined. Beat in as much of the flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white chocolate. Drop white chocolate raspberry cookies dough from rounded teaspoon 2 inches apart on cookie sheet. Bake white chocolate raspberry cookies at 375 degrees for 7 to 9 minutes until cookies are lightly browned around the edges. Cool for 1 minute, and then move to cooling rack. Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon a little jam into the center of each white chocolate raspberry cookies. In a small saucepan, melt the 3 ounces of white chocolate baking bar with the shortening, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate white chocolate raspberry cookies for 10 or 15 minutes to set the chocolate.

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