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. 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.