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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


  1. 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.
  2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
  3. Add sugar, baking soda and salt; beat till combined.
  4. Beat in eggs and melted baking bar till combined.
  5. Beat in as much flour as you can with the mixer.
  6. Stir in any remaining flour with a wooden spoon.
  7. Stir in chopped white baking bar.
  8. Drop by rounded teaspoons 2 inches apart onto greased cookie sheets.
  9. Bake in a 375 degree F oven for 7 to 9 minutes or till cookies are lightly browned around edges.
  10. Cool on cookie sheets for 1 minute.
  11. Remove and cool on wire racks.
  12. Store in an airtight container or plastic bag at room temperature up to 3 days.
  13. Just before serving, melt jam in a small saucepan over low heat.
  14. Spoon about 1/2 teaspoon of jam onto the top of each cookie.
  15. Melt the 3 ounces white baking bar and shortening in a heavy small saucepan over low heat, stirring constantly. Drizzle over cookies.
  16. If necessary, refrigerate cookies about 15 minutes to firm white baking bar mixture.

Posted by Pat's Cookin at Recipe Goldmine 10/8/2001 4:04 pm.

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