A Very Late Valentine

My friend, JF, LOVES to bake.  As you all know, I hate baking but love sweets, which makes her a very good friend to have.

She once worked to indulge my smore fiaxtion by baking me smore cupcakes, and she frequently has baked goods lying around her apartment.  For the sake of my waistline, I try to avoid her apartment but sometimes you just can’t!

For those of you who are slightly jealous of me having a baker for a friend, you can pretend to be her friend too by visiting her blog.  She baked great Valentine’s Day cupcakes and cookies, of which I didn’t get until this past Friday, which might not make her that great of a friend after all . . .

Here’s the recipe to one of the treats I got to enjoy, you can see the other ones on her blog.  I very much enjoy raspberry – which I am not sure that she knows, but it was a very lucky guess – so these were particularly up my alley.

White Chocolate Raspberry Cookies

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Ingredients:12 oz. white chocolate chips
1/2 cup butter
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 3/4 cups all-purpose flour
seedless raspberry jam
1/2 tsp. shortening1. Preheat oven to 375 degrees. Grease a cookie sheet. Set aside. In a heavy small saucepan melt 4 ounces of the white chocolate chips over low heat, stirring constantly. Cool.

 

Directions:

 

2. In a large mixing bowl beat butter with an electric mixer about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white chocolate chips 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 more ounces of white chocolate chips.

3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool completely.

4. Melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm.

Makes about 4 dozen cookies.
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