White Chocolate Raspberry Cookies
Source of Recipe
wiccadwoman
List of Ingredients
- 1 (8 ounce) white baking bar
- 1/2 cup butter
- 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
- 1 (3 ounce) white baking bar, cut up
- 1/2 teaspoon shortening
Instructions
- Chop half of the white baking bar; set aside. Cut up the remaining half of the white baking bar; heat and stir in a heavy small saucepan over low heat until smooth. Cool. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
- Add sugar, baking soda, and salt; beat until combined. Beat in eggs and melted baking bar until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in chopped white baking bar.
- Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake in a 375 degree oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheets for 1 minute. Remove and cool on wire racks. Store in an airtight container or plastic bag at room temperature up to 3 days.
- Just before serving, melt jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. Melt the 3 ounces white baking bar and shortening in a heavy small sauce pan over low heat, stirring constantly. Drizzle over cookies. If necessary, refrigerate cookies about 15 minutes to firm white baking bar mixture.
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