White Chocolate Raspberry Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 42 |
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Featuring my family's favorite combination of white chocolate and raspberry, this cookie wins the hearts of everyone who samples it. Ingredients:
1 cup butter, softened |
2/3 cup sugar |
4 ounces white baking chocolate, melted |
1 egg |
2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
topping: |
1 jar (12 ounces) seedless raspberry jam |
4 ounces white baking chocolate, melted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set.
3. Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
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