1. The remains of last weekend’s White Chocolate Raspberry cookies. Shannon’s White Chocolate Raspberry Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) white chocolate chips Small jar raspberry jam PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto parchment lined baking sheets. Take piping bag of jam or teaspoon with jam and put into the center of the cookie dough.  BAKE for 9 to 11 minutes or until golden brown.  Remove parchment paper to wire racks to cool. Cool on parchment paper completely.

    The remains of last weekend’s White Chocolate Raspberry cookies.

    Shannon’s White Chocolate Raspberry Cookies

    2 1/4 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon salt

    1 cup (2 sticks) butter, softened

    3/4 cup granulated sugar

    3/4 cup packed brown sugar

    1 teaspoon vanilla extract

    2 large eggs

    2 cups (12-oz. pkg.) white chocolate chips

    Small jar raspberry jam

    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto parchment lined baking sheets. Take piping bag of jam or teaspoon with jam and put into the center of the cookie dough.  

    BAKE for 9 to 11 minutes or until golden brown.  Remove parchment paper to wire racks to cool. Cool on parchment paper completely.