Here is a cookie that my neighbour shared with me for Christmas baking over the last two years. I quite liked this one and it kept well too. It is sweet and chewy.... kind of like a sugar cookie except that it is a drop cookie and the addition of raspberry jam could only be a good thing right? You should totally try this one!
Raspberry & White Chocolate Cookies
8 oz white chocolate, chopped or chips ( melted and set aside)
1/2 cup soft butter
1 cup sugar
1 tsp baking soda
1/4 tsp salt
2 3/4 cup flour
1/2 cup raspberry jam
3 oz white chocolate, to melt
1/2 tsp shortening (to thin the chocolate)
Preheat oven to 375F. Melt the 8 oz of the white chocolate over a bowl of hot water or in the microwave and set aside to cool. In a large bowl, cream the butter and sugar. Then add the baking soda, and salt and mix until incorporated. Beat in the eggs and melted chocolate. Beat in flour with mixer or by hand...dough will be stiff. Drop by rounded teaspoonful onto nonstick cookie sheets and flatten slightly. I used my cookie scoop to make them uniform in size. Bake 7-10 minutes until edges just begin to brown. Remove from oven and cool 2 minutes on cookie sheets, then move to wire racks to finish cooling. Melt jam , and spoon a small amount (1/2tsp) on top of each cookie. Melt the 3 oz of remaining white chocolate and 1/2 tsp shortening and stir until smooth. Transfer welted chocolate to a sandwich bag and cut a corner off to use like a piping bag. Drizzle melted chocolate in a lacy pattern over the tops of the cookies. Serve once the chocolate is set.