Directions
1 Preheat oven to 375 degrees F. Spray cookie sheet with nonstick cooking spray and set aside.
2 Chop 4 ounces of the white baking bars, and set aside. Heat another 4 ounces of the white baking bars over low heat until melted, in a heavy small saucepan. Stirring constantly, then cool.
3 With an electric mixer on medium to high speed, beat butter in a large mixing bowl for 30 seconds. Add the baking soda, salt and sugar and beat until combined. Beat in the eggs.
4 Add the melted white baking bars and mix until combined. With the mixer, beat in as much flour as you can. Use a wooden spoon to stir in any remaining flour. Stir in 4 ounces of chopped white baking bars.
5 On a prepared cookie sheet, drop dough by a rounded teaspoon about 2 inches apart. Bake for 7 to 9 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute, and transfer the cookies to a wire rack, and cool.
6 Before serving, in a small saucepan, heat the raspberry jam over low heat until melted, and stir occasionally. On top of each cookie, spoon about 1/2 teaspoon of jam.
7 Combine the 3 ounces of white baking bars and shortening in a heavy saucepan. Heat mixture over low heat until melted, and stir constantly. Drizzle mixture over cookies. Chill about 15 minutes to firm baking bar mixture, if necessary.
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Ingredients
