Instructions:

White Chocolate Raspberry Cookies

1 (8 ounce) white baking bar
1/2 cup butter
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
1 (3 ounce) white baking bar, cut up
1/2 teaspoon shortening

Chop half of the white baking bar; set aside. Cut up the remaining half of the white baking bar; heat and stir in a heavy small saucepan over low heat till smooth. Cool.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda and salt; beat till combined. Beat in eggs and melted baking bar till combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in chopped white baking bar. Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake in a 375 degree F oven for 7 to 9 minutes or till cookies are lightly browned around edges. Cool on cookie sheets for 1 minute. Remove and cool on wire racks. Store in an airtight container or plastic bag at room temperature up to 3 days.

Just before serving, melt jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. Melt the 3 ounces white baking bar and shortening in a heavy small saucepan over low heat, stirring constantly. Drizzle over cookies. If necessary, refrigerate cookies about 15 minutes to firm white baking bar mixture.