Rating: 5 stars
3 Ratings
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  • 3 Ratings

Use peach, cherry, or strawberry jam to fill this drop cookie recipe. A drizzle of white chocolate adds a finishing touch.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
40 mins
bake:
7 mins
total:
47 mins
Servings:
48
Yield:
about 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop half of the white chocolate; set aside. In a small saucepan cook and stir the remaining half white chocolate over low heat until melted and smooth; cool.

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  • Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and melted white chocolate 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 chopped white chocolate.

  • Grease a cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 9 minutes or until cookies are light brown around the edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.

  • About 1 hour before serving, in a small saucepan cook and stir raspberry jam over low heat until melted. Spoon about 1/2 teaspoon of the jam onto the top of each cookie. In another small saucepan cook and stir the 3 ounces white chocolate and the shortening over low heat until melted and smooth. Drizzle melted white chocolate mixture over cookies. If necessary, chill cookies about 15 minutes or until set.

To Make Ahead:

Prepare as directed through Step 3. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. To serve, thaw cookies, if frozen. Top as directed in Step 4.

Nutrition Facts

109 calories; fat 4g; cholesterol 13mg; saturated fat 2g; carbohydrates 16g; mono fat 1g; sugars 10g; protein 1g; vitamin a 70.4IU; vitamin c 0.3mg; thiamin 0.1mg; niacin equivalents 0.4mg; folate 14.5mcg; sodium 64mg; potassium 14mg; calcium 13mg; iron 0.4mg.
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