white chocolate raspberry cookies

This recipe was submitted to our cookie contest by Lisa Winarski of Rochester Hills.  They sound super scrumptious!

8 oz white baking bar

½ cup butter

1 cup sugar

1 tsp. baking soda

¼ tsp. salt

2 eggs

2 ¾ cups flour

½ cup seedless raspberry jam

3 oz white baking bar

½ tsp. shortening

Grease cookie sheet; set aside.  Chop 4 oz of the white baking bar; set aside. In small saucepan, melt 4 oz more of white baking bar over low heat while stirring constantly; cool.

In large bowl, beat butter with electric mixer on high.  Add sugar, baking soda and salt. Beat until combined.  Beat in eggs and melted white bar until combined. Beat in as much as the flour as you can with a mixer. Stir in remaining flour.  Stir in the 4 oz of chopped white baking bar.

Drop dough in rounded teaspoon about 2 inches apart on prepared cookie sheet.  Bake at 375’ for 7-9 minutes.

In saucepan heat raspberry jam on low to loosen up a bit. Spoon on top in middle of the cookie. Let set.

In saucepan, melt 3 oz of white baking bar with shortening on low stirring constantly.  Drizzle over cookies.