White Chocolate Raspberry Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
• Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set., Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.

Steps:

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

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

Steps:

• In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 375 degrees.
• In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside.
• Coarsely chop 4 squares of the chocolate and set aside.
• In a large bowl beat the butter, baking soda, salt and eggs together.
• Slowly add the melted chocolate and beat until creamy.
• Gradually stir in the flour, chopped chocolate and almonds.
• Stir until well incorporated.
• Roll dough into 1 inch balls and place on baking sheets 1 inch apart.
• Bake for 10 minutes in the pre-heated oven.
• You want the edges a light golden brown.
• Remove and coolon racks.
• In a small pan melt the jam.
• Spoon 1/2 teaspoon on each cookie.
• Cool.
• Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies.
• **Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
• Add in flour, cornstarch, baking soda, and salt and beat until combined.
• Fold in the chocolate chips and white chips.
• Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
• Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
• Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
• Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
• Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.

Steps:

• Preheat the oven to 180C/fan. Line a baking tray with grease-proof paper.
• Mix together the flour, oats and baking powder and set aside.
• In another bowl, cream together the butter, apple sauce and vanilla essence until light and fluffy.
• Slowly add in the flour mixture to the bowl, mixing well. Make sure the mixture is fully combined. Add in the white chocolate chips.
• Finally, gently mix in the fresh raspberries to the mixture, which will add a beautiful burst of pink. Stir the mixture until the raspberries are fully mixed in; you want some of the raspberries to remain whole and juicy, whilst others will have broken up.
• Using a tablespoon, place large balls of the mixture onto the baking tray, leaving 3cm gaps between each cookie.
• Place the cookies in the pre-heated oven and cook for 12 minutes, or until the cookies are firm to touch.
• Place on a wire cooling rack and allow to cool for ten minutes.

Steps:

• Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
• Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
• Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.