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Raspberry White Chocolate Cookies
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8 oz. white chocolate baking bar
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bar
1/2 tsp. shortening
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, cream 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, stir in any remaining flour. Stir in the 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 the edges. Cool for 1 minute, then move to cooling rack.
Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon a little 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. Drizzle each cookie with some of the melted mixture. In necessary, refrigerate cookies for 10 or 15 minutes to set the chocolate.
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