White Chocolate-Raspberry Cookies

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.