Preheat oven to 375 degrees F. Spray cookie sheet with nonstick cooking spray and set aside.
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.
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.
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.
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.
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.
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.