Recipe: White Chocolate Raspberry Cookies

WHITE CHOCOLATE RASPBERRY COOKIES

1 (8 ounce) white chocolate baking bar, divided use
1/2 cup butter (no substitutes)
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour
FOR THE TOPPING:
1/2 cup seedless raspberry jam*
3 ounces white chocolate baking bar, cut up
1/2 teaspoon shortening

Preheat oven to 375 degrees F. Grease cookie sheets.

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 till 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 till combined. Beat in eggs and melted baking bar till 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 prepared cookie sheets.

Bake in a 375 degree F oven for 7 to 9 minutes or till 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 saucepan over low heat, stirring constantly. Drizzle over cookies. If necessary, refrigerate cookies about 15 minutes to firm white baking bar mixture.

*You can substitute any flavor jam instead of raspberry jam.

Makes 48 cookies
Source: Simply Perfect Chocolate, Better Homes and Gardens Pub., 1998