White chocolate raspberry cookie recipe

These delightful cookies are also delightfully festive looking!

WHITE CHOCOLATE RASPBERRY COOKIES
Ingredients

• 8 ounces white baking chocolate
• 1/2 cup butter, softened 
• 1 cup sugar 
• 1 teaspoon baking soda 
• 1/4 teaspoon salt 
• 2 eggs 
• 2 3/4 cups all-purpose flour 
• 1/2 cup seedless raspberry jam 
• 3 ounces white baking chocolate
• 1/2 teaspoon. shortening 

Directions
Preheat oven to 375 degrees F and line baking sheets with parchment paper. While oven is heating, chop 4 ounces of white chocolate and set aside. In a small saucepan, heat the other half of the white chocolate over low heat, stirring frequently, until fully melted and smooth. Allow to cool, but not harden. In a large mixing bowl, beat the butter for 30 seconds on medium high. Add sugar, baking soda and salt; continue beating until combined, scraping the sides of the bowl. Add eggs and melted white chocolate and beat until well combined. Slowly add flour and beat as much of it in with the mixer as possible; stir in remaining with a wooden spoon. Stir in chopped white chocolate chunks. Drop dough by rounded teaspoons onto prepared baking sheets and bake 7-9 minutes, until light brown on the edges. Cool for 1 minute before transferring to wire racks to cool completely.

An hour before serving, warm jam in a small saucepan over low heat until melted. Spoon 1/2 teaspoon of melted jam onto the top of each cookie. In another small saucepan, combine 3 ounces white chocolate with the shortening over low heat until melted and smooth. Drizzle over the cookies. Allow to set before serving or packaging.