White Chocolate Raspberry Cookies

Melt in your mouth cookies, with white chocolate and raspberry jam filling.

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Ingredients:

• 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

Method

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

Notes:

Number of servings: about 48 cookies

Submitted By: montana96
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