8 ounces white baking bar
½ cup butter, softened
1 cup granulated sugar
1 tsp baking soda
¼ tsp salt
2 large eggs
2¾ cups flour
½ cup seedless raspberry jam
3 ounces white baking bar
½ tsp shortening
1. Preheat oven to 375°F. Grease a cookie sheet; set aside.
2. Chop 4 ounces of the baking bar; set aside. In a saucepan melt remaining 4 ounces of baking bar over low heat, stir constantly. Let cool.
3. Beat butter about 30 seconds. Add sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted baking bar until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in the 4 ounces of chopped white baking bar.
4. Drop dough from rounded teaspoons 2 inches apart onto the prepared cookie sheet. Make a shallow hole in the cookies(Iused the end of a rolling pin) using a small spoon, drop raspberry jam into each center of the cookie. Bake in preheated oven 7-9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.
5. In a heavy saucepan melt 3 ounces white baking bar and shortening over low heat; stir constantly. Drizzle cookies with melted mixture. If necessary, chill cookies for 15 minutes or until baking bar mixture is firm.
Yield: About 48 cookies
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