White Chocolate and Raspberry Cookies

1. 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.

2. 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.

3. 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.

4. 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.