White Chocolate Raspberry CookiesFeaturing my family’s favorite combination of white chocolate and raspberry, this cookie wins the hearts…
White Chocolate Raspberry Cookies
1 cup butter, softened 2/3 cup sugar 4 ounces white baking chocolate, melted 1 egg 2 teaspoons vanilla extract 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt TOPPING: 1 jar (12 ounces) seedless raspberry jam 4 ounces white baking chocolate, melted
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the chocolate, egg and vanilla.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in.
Place 1 in.
apart on ungreased baking sheets.
Using a wooden spoon handle, make an indentation in the center of each cookie.
Bake at 375° for 9-11 minutes or until set.
Remove to wire racks to cool completely.
Spoon jam into cookies; drizzle with chocolate.
Let stand until set.
Store in an airtight container.
Nutrition Facts 1 each:
- 128 calories, 6g fat (4g saturated fat), 18mg cholesterol, 62mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
Diabetic exchanges; 1 starch, 1 fat.