Raspberry Cookie Recipe

                                         
Ingredients:
4 ounces white baking bars or white chocolate baking squares, chopped.
4 ounces white baking bars or white chocolate baking squares, melted
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
Topping:
1/2 cup seedless raspberry jam
3 ounces white baking bars or white chocolate baking squares
1/2 teaspoon shortening
Hardware
Large bowl
2 x 1-quart saucepan
Cookie sheets
Mixer

Method:
Preheat oven to 375 degrees F.
Lightly grease a large cookie sheet.
Coarsely chop 4 ounces of white baking bars; set aside.
In a 1-quart saucepan, melt 4 ounces of white baking chocolate over low heat, stirring constantly; set aside to cool.
In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.
Add sugar, baking soda, and salt. Beat until combined.
Beat in eggs and melted baking bars until combined.
Beat in as much flour as you can with mixer. Stir in remaining flour with spoon.
Stir in chopped white chocolate baking bars.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
 Bake 7-9 minutes or until edges are lightly browned. Let cookie set for 1 minute before transferring to a cooling surface.
Topping:
 Just before serving, in a 1-quart saucepan melt jam over low heat. Spoon about 1/2 teaspoon of jam over each cookie.
 In another 1-quart saucepan, melt 3 ounces white baking chocolate squares and 1/2 teaspoon of shortening over low heat until smooth and creamy.
 Using the tines of a fork, drizzle white chocolate over cookies. Let stand until set.
Makes 48 cookies.

I hope you enjoy !