White Chocolate Raspberry Cookies
- Author: chrissy@mythankfultable.com
- 8 Ounces White Baking Bar or White Chocolate Chips (chopped)
- ½ Cup Butter
- 1 Cup Granulated Sugar
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Eggs
- 2 ¾ Cup Flour
- ½ Cup Seedless Raspberry Jam
- 3 Ounces White Chocolate Baking Bar
- ½ Teaspoon Shortening
- Divide 8 ounces of white chocolate baking bar or white chocolate chips into 2- four ounce segments- melting four ounces and reserving the other four ounces to add to the dough as chips or chunks. Set the melted white chocolate aside to cool.
- In a mixer with a paddle attachment, beat butter until light and fluffy. Add sugar and cream together.
- Add baking soda and salt. Beat until combined.
- Add eggs and melted white chocolate.
- Beat in as much flour as you can with mixer. Then add remaining flour by hand stirring with a wooden spoon.
- Stir in remaining 4 ounces of chopped white chocolate or white chocolate chips.
- Roll dough into logs and wrap in parchment or wax paper and chill.
- Slice logs into slices and bake at 325* for 8-10 minutes.
- When fresh from the oven, make small indentation with a spoon in the middle of the cookie.
- Allow to cool. Cookies will store in an airtight container for up to three days or freeze up to a month. If freezing, freeze cookies as is, and decorate with jam and white chocolate before serving.
- Right before serving, melt raspberry jam in a sauce pan. Spoon ½ teaspoon of jam onto each cookie.
- In a saucepan, combine remaining white chocolate and shortening until melted.
- Drizzle white chocolate mixture over jam on each cookie, forming a drizzle. When I do this, I try to cover the jam so that the cookies are able to stack slightly without getting “jammy.”