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Instructions |
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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.
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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.
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In a small saucepan heat the raspberry over low heat until melted. Spoon about 1/2 teaspoon jam onto the top of each cookie.
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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.
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Originally Submitted
7/15/2011
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