White Chocolate Raspberry Slices |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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WHITE CHOCOLATE RASPBERRY SLICES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996. Ingredients:
1/2 cup butter at room temperature |
1/4 cup granulated sugar |
1 teaspoon vanilla |
1-1/4 cups flour |
1/4 cup raspberry jam |
2 ounces white chocolate chopped |
Directions:
1. In large bowl with a mixer on medium speed beat butter, sugar and vanilla until smooth.
2. Stir in flour then beat until dough comes together.
3. Divide dough into thirds.
4. On floured surface with palms of your hands roll each portion into a 9” long rope 1” thick.
5. Place ropes 3” apart on a buttered baking sheet.
6. Press your finger into dough to make 1/2 indentations at 1” intervals along each rope.
7. Spoon 1/4 teaspoon jam into each indentation.
8. Bake ropes at 350 for 15 minutes then let cool on baking sheet.
9. Place white chocolate in a plastic sandwich bag pushing to one corner.
10. Secure bag just above chocolate with a twist tie.
11. Immerse corner of bag in cup of hot water until chocolate is melted.
12. Dry the bag then with scissors cut off tip of the corner.
13. Squeeze bag to drizzle white chocolate decoratively across ropes.
14. Chill until chocolate is firm to touch about 1 hour then cut each rope diagonally into 12 slices.
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