White Chocolate Raspberry Cookies
- Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan, melt the remaining 4 ounces white baking bar over low heat while stirring constantly; cool.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white baking bar.
- Drop dough from a rounded teaspoon 2 inches apart on a parchment-lined cookie sheet. Bake in a 375 degree F oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days.
- About 1 hour before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. In a heavy small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes to firm chocolate. Makes about 48 cookies.
From the Test Kitchen
Bake the cookies as directed; cool completely. Do not add jam and melted mixture. Place cookies in a freezer container or bag and freeze for up to 1 month. Before serving, thaw for 15 minutes. Decorate as directed.