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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

White Chocolate Rspberry Cookies Recipe

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This recipe for White Chocolate Rspberry Cookies is from My Family Cookbook Generations of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. white chocolate
½ c. butter
1 c. sugar
1 tsp baking soda
¼ tsp salt
2 eggs
2 ¾ c. flour
½ c. raspberry or blackberry jam
3 oz. white chocolate
½ tsp vegetable shortening, optional
Directions:
Directions:
1. Preheat oven to 375*
2. Melt 4 oz. of the chocolate in microwave for about 1-2 min. until melted and smooth, set aside to cool.
3. Beat butter and sugar until creamy, add baking soda and salt, mix well.
4. Beat in eggs and melted white chocolate until well combined. Beat in the flour.
5. Chop remaining 4 oz. of chocolate and stir into batter.
6. Drop batter by rounded Tbs full 2 inches apart on greased cookie sheet.
7. Bake at 375* for 7-9 min. or until lightly browned around edges. Remove and cool on rack.
8. Heat and stir the jam in a small saucepan until melted. or melt in the microwave.
9. Spoon melted jam over the center of the cold cookies.
10. Melt the other 3 oz. of white chocolate, and place in a zip lock bag, cut a very small tip off the corner. Knead until completely smooth before cutting tip of bag.
11. Pipe the chocolate in a zig zag motion over the cookies.
Number Of Servings:
Number Of Servings:
48 Cookies

 

 

 

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