White Chocolate Raspberry Cookies

By gtbalm

These decadent raspberry cookies are drizzled with melted white chocolate making for an awesome presentation and flavor!

Ingredients

• 8 ounces white chocolate baking bars
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 3 ounces white chocolate baking bars
• 1/2 teaspoon vegetable shortening

Preparation

Step 1

Chop 4 ounces of the white chocolate. Set aside. In a heavy small saucepan heat another 4 ounces of the white chocolate over low heat until melted, stirring constantly; cool.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda and salt; beat until combined. Beat in the eggs and melted white baking bars until combined. Stir in flour until just combined. Fold in the 4 ounces of chopped white chocolate.

Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookie sheet. Bake in a 375°F (190°C) oven for 7 to 9 minutes or until edges are lightly browned. Cook on cookie sheet for 1 minutes. Transfer to a wire rack to cool completely.

In a small saucepan heat the raspberry over low heat until melted. Spoon about 1/2 teaspoon jam onto the top of each cookie.

In a heavy small saucepan, combine the 3 ounces of white chocolate and shortening. Heat over low heat until melted, stirring constantly. Drizzle over cookies in a decorative manner. Allow chocolate to set before serving or storing.