White Chocolate Raspberry Cookies - cooking recipe

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

Preparation

Preheat oven to 375 degrees.
Chop 4 oz of white chocolate in small pieces and set aside.
Over a double boiler, melt 4 oz of chocolate; set aside to cool.
Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
Add the eggs and melted white chocolate; mix well.
Gradually add in the flour and mix well.
Stir in the 4 oz of chopped white chocolate.
Drop rounded teaspoonfuls of dough 2\" apart on a greased cookie sheet.
Bake for 7-9 minutes or until the cookies are lightly browned.
Cool for 1 minute on the baking sheet before moving to a cooling rack.
Make a small indentation in the center of each cookie and spoon on a small amount of jam.
Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
The cookies can be refrigerated 10-15 minutes to help the chocolate set.