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White Chocolate Raspberry Cookies
Source: dLife

These elegant melt in your mouth cookies feature white chocolate and raspberry jam.

Prep Time: 15 minutes
Cook Time: 7 minutes
Difficulty: Easy

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 79.0
Total Carbs 11.6 g
Dietary Fiber 0.2 g
Sugars 5.4 g
Total Fat 3.4 g
Saturated Fat 2.0 g
Unsaturated Fat 0.1 g
Potassium 22.0 mg
Protein 1.2 g
Sodium 60.9 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  white chocolate baking bar
0 1/2 cup  butter
1 cup  sugar
1 tsp  baking soda
0 1/4 tsp  salt
2 each  eggs
2 3/4 cup  white all purpose flour
0 1/2 cup  sugar free red raspberry jam
0 1/2 tsp  butter
1 each  cooking spray
  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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