White Chocolate & Raspberry Cookies

I've been meaning to post these up for some time now, but for some reason I hadn't gotten around to it. I honestly don't know why that happens sometimes. Maybe it's because I get so caught up in trying new recipes that I just forget about some of my past ones and just keep them there in the forgotten pile, until the day comes when I go through my camera's memory card and remember those awesome recipes that I had once tried so long ago. I think I made these back in early January, but I definitely didn't forget the flavor of these cookies. The white chocolate takes on a kind of deep tone that meshes well with the blackberry-raspberry jam that I used. Another thing that I never forgot was how cutely small they were. They take probably two bites to eat, and you'll keep on coming back for more. These cookies from The Ultimate Cookie Book have a "magical melding of white chocolate and raspberries [that] adds magic to these cookies."

White Chocolate & Raspberry Cookies
*makes about 48 cookies*

Ingredients:
11 oz white chocolate
1/2 cup butter, softened
1 cup sugar
1 tsp baking soda
1/4 tsp salt
2 eggs
2 3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 tsp shortening

Directions:
1) Preheat oven to 375F. Lightly grease a cookie sheet; set aside. Chop 4 ounces of the white chocolate; set aside. In a small heavy saucepan heat and stir 4 ounces of the remaining white chocolate over low heat until smooth; cool.
2) In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and melted white chocolate until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the 4 ounces chopped white chocolate.
3) Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 9 minutes or until cookies are light brown around edges. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
4) Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam on top of each cookie. In a small heavy saucepan heat and stir the remaining 3 ounces white chocolate and the shortening until smooth; drizzle over cookies. If necessary, refrigerate cookies about 15 minutes or until drizzle is firm.

If you want to print this recipe out, go here to its link on the Better Homes & Gardens site.