White Chocolate Raspberry Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made these for a Christmas party and they were so pretty on the holiday tray. I love the combination of white chocolate and raspberries. I am posting the recipe as I found it and am not sure of the number of cookies this will produce as written. I made these much smaller than the recipe states so I am estimating the yield. Ingredients:
8 ounces white chocolate baking bar |
1/2 cup butter, softened |
1 cup sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
2 3/4 cups all-purpose flour |
1/2 cup seedless raspberry jam |
3 ounces white chocolate baking bar |
1/2 teaspoon shortening |
Directions:
1. Preheat oven to 375 degrees.
2. Chop 4 oz of white chocolate in small pieces and set aside.
3. Over a double boiler, melt 4 oz of chocolate; set aside to cool.
4. Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
5. Add the eggs and melted white chocolate; mix well.
6. Gradually add in the flour and mix well.
7. Stir in the 4 oz of chopped white chocolate.
8. Drop rounded teaspoonfuls of dough 2 apart on a greased cookie sheet.
9. Bake for 7-9 minutes or until the cookies are lightly browned.
10. Cool for 1 minute on the baking sheet before moving to a cooling rack.
11. Make a small indentation in the center of each cookie and spoon on a small amount of jam.
12. Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
13. The cookies can be refrigerated 10-15 minutes to help the chocolate set.
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