Recipes and Cooking White Chocolate-Raspberry Cookies 5.0 (3) Use peach, cherry, or strawberry jam to fill this drop cookie recipe. A drizzle of white chocolate adds a finishing touch. 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 September 10, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 7 mins Total Time: 47 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients 8 ounce white baking chocolate with cocoa butter ½ cup butter, softened 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 chocolate with cocoa butter ½ teaspoon shortening Directions 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. 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. Rate it Print Nutrition Facts (per serving) 109 Calories 4g Fat 16g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 109 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 13mg 4% Sodium 64mg 3% Total Carbohydrate 16g 6% Total Sugars 10g Protein 1g Vitamin C 0.3mg 2% Calcium 13mg 1% Iron 0.4mg 2% Potassium 14mg 0% Folate, total 14.5mcg *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.