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
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bar
1/2 teaspoon shortening
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 dough from rounded teaspoon 2 inches apart
on cookie sheet. Bake at 375 degrees for 7 to 9 minutes or until
cookies are lightly browned around the edges. Cool for 1 minute,
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 cookie.
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. In necessary, refrigerate cookies
for 10 or 15 minutes to set the chocolate.