White chocolate raspberry cookies!
Feb. 5th, 2007 10:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rumtastiqueRecipe and picture behind cut...
Ingredients
8 ounces white chocolate baking bar
1/2 cup butter, softened
1 cup granulated 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 chocolate baking bar
1/2 teaspoon shortening
Grease a cookie sheet; set aside. Preheat oven to 375 degrees. Chop 4 ounces of the white chocolate baking bar; set aside. In a heavy, small saucepan, melt the other 4 ounces of the white chocolate baking bar over low heat while stirring constantly; set aside to cool slightly. Watch carefully, white chocolate burns easily.
In a mixing bowl, cream the butter, sugar, salt, and baking soda until fluffy. Add eggs and melted white chocolate; beat until combined. Beat in as much of the flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white chocolate. I found that this makes a very crumbly dough that really needs to be worked together by hand before baking.
Drop dough from rounded teaspoon 2 inches apart on cookie sheet. Bake at 375 degrees for 7 to 9 minutes or until cookies are lightly browned around the edges. Err on the side of underbaked. Cool for 1 minute, then move to cooling rack. Also, smash tops lightly with back of spoon to create a divot.
Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon a little jam into the center of each cookie. In a small saucepan, melt the 3 ounces of white chocolate baking bar with the shortening, stirring constantly. Drizzle each cookie with some of the melted mixture. In necessary, refrigerate cookies for 10 or 15 minutes to set the chocolate.
Yield: about 48 cookies
Recipe Source: http://www.virtualcities.com/ons/md/b/mdb30014.htm
Photo Source: Me!
Ingredients
8 ounces white chocolate baking bar
1/2 cup butter, softened
1 cup granulated 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 chocolate baking bar
1/2 teaspoon shortening
Grease a cookie sheet; set aside. Preheat oven to 375 degrees. Chop 4 ounces of the white chocolate baking bar; set aside. In a heavy, small saucepan, melt the other 4 ounces of the white chocolate baking bar over low heat while stirring constantly; set aside to cool slightly. Watch carefully, white chocolate burns easily.
In a mixing bowl, cream the butter, sugar, salt, and baking soda until fluffy. Add eggs and melted white chocolate; beat until combined. Beat in as much of the flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white chocolate. I found that this makes a very crumbly dough that really needs to be worked together by hand before baking.
Drop dough from rounded teaspoon 2 inches apart on cookie sheet. Bake at 375 degrees for 7 to 9 minutes or until cookies are lightly browned around the edges. Err on the side of underbaked. Cool for 1 minute, then move to cooling rack. Also, smash tops lightly with back of spoon to create a divot.
Just before serving, melt the raspberry jam (can be done in microwave, just make sure you cover it!). Spoon a little jam into the center of each cookie. In a small saucepan, melt the 3 ounces of white chocolate baking bar with the shortening, stirring constantly. Drizzle each cookie with some of the melted mixture. In necessary, refrigerate cookies for 10 or 15 minutes to set the chocolate.
Yield: about 48 cookies
Recipe Source: http://www.virtualcities.com/ons/md/b/mdb30014.htm
Photo Source: Me!
