White Chocolate Raspberry Cookies

• 1 cup butter, softened
• 2/3 cup sugar
• 4 ounces white baking chocolate, melted
• 1 egg
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 jar (12 ounces) seedless raspberry jam
• 4 ounces white baking chocolate, melted

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls. Place 1 in. apart on ungreased
3. . Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375u0b0 for 9-11 minutes or until set.
4. Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.

butter, sugar, white baking chocolate, egg, vanilla, flour, baking powder, salt, raspberry, white baking chocolate

Taken from www.tasteofhome.com/recipes/white-chocolate-raspberry-cookies/ (may not work)