White Chocolate Raspberry Cookies
Ingredients
8 ounces white chocolate baking bar
½ cup butter, softened
1 cup granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
2 eggs
2 ¾ cups all-purpose flour
½ cup seedless raspberry jam
3 ounces white chocolate baking bar
½ teaspoon shortening
Directions:
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, mix 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 to stir in any remaining flour. Stir in the 4 ounces of chopped white chocolate. Drop dough in rounded teaspoons on cookie sheet. Bake for 7 to 9 minutes or until cookies are lightly browned around the edges.. Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon some 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. Sprinkle each cookie with some of the melted mixture. In necessary, refrigerate cookies for 10 or 15 minutes to set the chocolate.
