Raspberry White Chocolate Cookies

8 oz. white chocolate baking bar
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 raspberry jam
4 oz. white chocolate baking bar
1/2 teaspoon canola oil

1. Preheat oven to 375 F. Grease a cookie sheet or cover with parchment paper.
2. Chop half of the 8 oz. white chocolate baking bar and set the other half aside.
3. In a pan, melt the unchopped white chocolate over medium heat. Cool.
4. In a bowl, mix the butter with sugar, baking soda and salt until combined. Add in eggs and melted baking bar. Mix until combined.
5. Beat in the flour, baking soda and salt until combined and then stir in the chopped white baking bar.
6. Place dough, by the spoonful onto prepared baking sheet, 2 inches apart and bake for 7-9 minutes or until lightly browned around the edges. Cool on wire rack.

Drizzle:
1. Spoon a 1/2 teaspoon of jam onto each cooled cookie.
2. In a heavy pan, melt the 4 oz. of white chocolate baking bar and oil. Stir until melted and combined well.
3. Drizzle chocolate mixture over each cookie. Refrigerate to firm up.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time 30 minutes
Makes 3 dozen cookies.

Source: yourhomebasedmom.com
Submitted by Sandra M.