White Chocolate Raspberry Cookies
Recipe by: Pat's Cookin
8 oz white baking bar
1/2 c butter
1 c sugar
1 t baking soda
1/4 t salt
2 3/4 c all-purpose flour
1/2 c seedless raspberry jam
3 oz white baking bar - cut up
1/2 t shortening
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 greased 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 sauce- pan over low heat, stirring constantly.
Drizzle over cookies. If necessary, refrigerate cookies about 15 minutes to firm
white baking bar mixture.