White Chocolate Raspberry Cookies

• 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

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

white chocolate baking, butter, sugar, baking soda, salt, eggs, allpurpose, seedless raspberry jam, white chocolate, shortening

Taken from www.food.com/recipe/white-chocolate-raspberry-cookies-202769 (may not work)