I made these cookies before I went to work this afternoon, when I came home they were almost all gone. Everybody loved these adults and kids alike. To Read More, Click On The Recipe Title.
This little gem has melted white chocolate in the batter as well as white chocolate chips. I only had 4 ounces of white chocolate in bar form so I used white chocolate chips instead of chunks to mix in the batter. I also used the chips to melt for drizzling on the top of the cookie. White chocolate heaven! I'd really like to try these with semi sweet chocolate because I think that would go well with the raspberry preserves too. I did make one adaption to the recipe though. The recipe called for putting the raspberry preserves on top of the cookie then drizzling with white chocolate. Although I think that would be very pretty on a cookie tray , maybe for Christmas, I was thinking about all the sticky little fingers that would be left behind if I did that. I decided to put the raspberry preserves in the batter. I did this after the batter was done and all ingredients were mixed, it was a spur of the moment decision. You could actually add this earlier when you're beating the wet ingredients together. It gave this cookie a very nice mellow raspberry flavor that was very well liked. I made the cookies a little bigger than the recipe called for because my feeling is if your gonna eat a cookie....eat a cookie! This turned out to be a nice soft cookie, I let them in the oven for the 9 minute baking time and let them on the cookie sheet for a minute or so to finish baking, I also used parchment paper on the cookie sheet. I'm so glad I found this recipe, raspberries and white chocolate make a great cookie!
White Chocolate Raspberry Cookies
8 ounces white chocolate baking bars
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bars
1/2 teaspoon vegetable shortening
Chop 4 ounces of the white chocolate. Set aside. In a heavy small saucepan heat another 4 ounces of the white chocolate over low heat until melted, stirring constantly; cool.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda and salt; beat until combined. Beat in the eggs and melted white baking bars until combined. Stir in flour until just combined. Fold in the 4 ounces of chopped white chocolate.
Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookie sheet.
Bake in a 375*F (190*C) oven for 7 to 9 minutes or until edges are lightly browned. Cook on cookie sheet for 1 minutes. Transfer to a wire rack to cool completely.
In a small saucepan heat the raspberry over low heat until melted. Spoon about 1/2 teaspoon jam onto the top of each cookie.
In a heavy small saucepan, combine the 3 ounces of white chocolate and shortening. Heat over low heat until melted, stirring constantly. Drizzle over cookies in a decorative manner. Allow chocolate to set before serving or storing.
Makes about 4 dozen cookies.