Saturday 01 Nov 2014

White Chocolate and Raspberry Cookies

Credit for this recipe to Better Homes and Gardens – the kids gave me a cookie cookbook a few years ago and this recipe has become a favorite since then.

White Chocolate and Raspberry Cookies

 

White Chocolate and Raspberry Cookies

11 oz white baking bar

1/2 cup unsalted butter, softened

1 cup sugar

1 tsp baking soda

1/4 tsp salt

2 eggs

2 3/4 cups all-purpose flour

1/2 cup seedless raspberry jam

1/2 tsp shortening

Ingredients

 

Preheat oven to 375 degrees.   Lay parchment paper on two baking sheets and set aside.  Chop 4 oz of the white baking bar and set aside.

In a small, heavy saucepan heat, while stirring, 4 oz of the remaining white baking bar over low heat until smooth.  Don’t walk away!  It can burn and then you’ll just have a mess on your hands.   Set aside to cool.

Melted white chocolate

In a large mixing bowl, beat butter with an electric mixer on medium speed for about 30 seconds.  Add sugar, baking soda and salt, and beat until combined.  Use a spatula to scrape the sides of the bowl occasionally.   Beat in eggs and the melted white chocolate until combined.  Add most of the flour and beat to combine, then add the rest and make sure all of it is combined with the white chocolate mixture (if you add all the flour at once, it may be too much for your mixer to handle.  Or you can use a wooden spoon and stir it by hand).  Stir in the 4 oz of chopped white baking bar.

 

White chocolate cookie dough

Drop dough by rounded teaspoons, about 2 inches apart, onto the prepared cookie sheets.

Space dough about 2 inches apart because these cookies will spread a little while baking

Bake for 7 to 9 minutes or until cookies are light brown around the edges (only bake one sheet at a time, in the middle of your oven).  Let them stand on the cookie sheet for a minute before removing them to a wire rack to cool completely.

Cooling

Before serving, melt the raspberry jam in a small saucepan over low heat, stirring occasionally.

Melted red raspberry jam (seedless)

Spoon a small amount of jam on the top of each cookie.

The jam will sometimes run down the sides of the cookie; that’s ok.

In another small saucepan, heat the remaining 3 oz of white chocolate and shortening, stirring frequently, until smooth.  Using the edge of a teaspoon, drizzle the white chocolate over the cookies.  You can refrigerate the cookies for about 15 minutes for the drizzle to set.

 

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