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Instructions |
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Preheat oven to 375 degrees. Grease a cookie sheet; set aside. Chop 4 oz of white baking bar; set aside. In a heavy small saucepan melt the 4 remaining oz of white baking bar over low heat, stirring constantly; cool.
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In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 sec or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 oz of chopped white baking bar.
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Drop dough from a rounded teaspoon 2 in apart on the cookie sheet. Bake 7-9 min or until cookies are lightly browned around edges. Cool on cookie sheet for 1 min. Transfer to wire racks; cool.
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Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 12 t of jam atop each cookie. In a heavy, small saucepan combine the 3 oz white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies abotu 15 min or until chocolate mixture is firm.
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Suggestions |
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104 cal; 4 g fat; 14 mg cholesterol; 66 mg sodium; 16 g carbs; 1 g protein
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Originally Submitted
6/24/2011
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