White Chocolate Raspberry Cookies Recipe

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Featuring my family's favorite combination of white chocolate and raspberry, this cookie wins the hearts of everyone who samples it.

This recipe is:

Diabetic Friendly

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White Chocolate Raspberry Cookies Recipe

Prep: 25 min. Bake: 10 min./batch

Yield: 42 Servings

25 10 35

Ingredients

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

Directions

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. balls. 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. Yield: about 3-1/2 dozen.

Nutritional Facts 1 cookie equals 128 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 62 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as White Chocolate Raspberry Cookies in Taste of Home Christmas Annual Annual 2010, p138