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White Chocolate Raspberry Slices

Source of Recipe

Christmas Cookies, 2004, p. 3


Recipe Introduction

Nothing goes together better than white chocolate and raspberry. These are a delicious shortbread cookie.

List of Ingredients

1/2 cup butter, at room temperature
1/4 cup sugar
1 tsp. vanilla
1 1/4 cups flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped


Recipe

In a large bowl, with a mixer on medium speed, beat butter, sugar, and vanilla until smooth. Stir in flour, then beat until dough comes together.

Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9" long rope about 1" thick. Place ropes 3" apart on a buttered 12x15" baking sheet. Press your finger into dough to make 1/2" wide indentations at 1" intervals along each rope. Spoon 1/4 tsp. jam into each indentation.

Bake ropes in a 350 degree regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.

Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 9 slices.

Yield: 27 cookies