Monday, December 17, 2007

White Chocolate and Raspberry Cookies

I also made these at Mami's this past weekend and they were even better than the PB ones! They are very white beware!

8 oz. white baking bar (I used White choco chips)
1/2 c. butter, softened
1 c. sugar
1 t. baking soda
1/4 t. salt
2 eggs
2 3/4 c. flour
1/2 c. seedless raspberry jam
3 oz. white baking bar
1/2 t. shortening ( I didn't use this)

1. Preheat the ove to 375 F. Grease a cookie sheet; set aside. Chop 4 oz. of the baking bar;set aside. In a saucepan, melt remaining 4 oz. of the baking bar (I microwaved it and it worked fine...just don't overheat it or it gets chunky).
2. Beat butter about 30 sec. Add sugar, baking soda and salt. Beat until combined. Beat in eggs and melted baking bar untili combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in the 4 oz. of chopped white baking bar.
3. Dro dough from rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.
4. Just before serving, in a saucepan melt jam over low heeat. Spoon about 1/2 t. jam atop each cookie. In a heavy saucepan melt 3 oz. white baking bar and shortening over low heat; stir constantly. Drizzle cookies with melted mixture.

I just melted the white choc. which was kinda strong. I think next time I'll drizzle a cream cheese type frosting on top so it won't be so rich. I also used a LOT more was better that way...more fruity. Other than that, these cookies are SO good.

1 comment:

Steph said...

I just ran across your blog and think it's great! I also have a recipe blog with some of my friends and wondered if it would be OK to link to it on my page?