Recipes and Cooking White Chocolate and Raspberry Cookies 4.6 (23) 1 Review Share the dynamic duo of white chocolate and raspberries by baking up a batch of these easy drop cookies for Christmas. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2000 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 7 mins Total Time: 42 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients 8 ounce white baking bar ½ cup butter 1 cup sugar 1 teaspoon baking soda ¼ teaspoon salt 2 eggs 2 ¾ cup all-purpose flour ½ cup seedless raspberry jam 3 ounce white baking bar ½ teaspoon shortening Directions Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan melt 4 the remaining ounces of the white baking bar over low heat, 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. Stir in any remaining flour with a wooden spoon. Stir in the 4 ounces of chopped white baking bar. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool. Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop 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 or until chocolate mixture is firm. Makes about 48. Tips Place in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze plain cookies for up to 3 months. Thaw, then top cookies with jam and drizzle with melted white baking bar mixture. Rate it Print Nutrition Facts (per serving) 104 Calories 4g Fat 16g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 104 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 66mg 3% Total Carbohydrate 16g 6% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.