White Chocolate Raspberry Cookies

“I made these for a Christmas party and they were so pretty on the holiday tray. I love the combination of white chocolate and raspberries. I am posting the recipe as I found it and am not sure of the number of cookies this will produce as written. I made these much smaller than the recipe states so I am estimating the yield.”
36 cookies

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Chop 4 oz of white chocolate in small pieces and set aside.
  3. Over a double boiler, melt 4 oz of chocolate; set aside to cool.
  4. Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
  5. Add the eggs and melted white chocolate; mix well.
  6. Gradually add in the flour and mix well.
  7. Stir in the 4 oz of chopped white chocolate.
  8. Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet.
  9. Bake for 7-9 minutes or until the cookies are lightly browned.
  10. Cool for 1 minute on the baking sheet before moving to a cooling rack.
  11. Make a small indentation in the center of each cookie and spoon on a small amount of jam.
  12. Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
  13. The cookies can be refrigerated 10-15 minutes to help the chocolate set.

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