12 Days of Sharing: White Chocolate Raspberry Slices

My mom and I did some serious holiday baking and cooking growing up. Serious. And those special times together in the kitchen are some of my favorite childhood memories. Since my own children are just 5 and 3, we're not quite at that same experience...yet. But they try.

They like to help me measure and pour ingredients and do a little mixing of their own. They enjoy rolling dough, making shapes and decorating but can be distracted by shiny objects inherent to the holidays. Still, I love just having them in the kitchen with me, even if it is between rounds of Yatzee!

For the Share Our Strength Share Your Season holiday campaign, we decided to participate to end childhood hunger in a couple ways: we planned a weeks' worth of low-cost meals and donated the difference between what that week's grocery bill and our usual budget to Share Our Strength, and today we're co-hosting the 12 Days of Sharing virtual cookie jar (see all of the holiday treats shared right here).

I'm so pleased to share with you one of our favorite cookie recipes: White Chocolate Raspberry Slices. We love almost all things berries up here in the northwest and these are no different! They go great with a cup of cold milk!

We hope that you'll enjoy the cookies as much as we do - and that you'll donate what you can to Share Our Strength to help hungry children across America. Now, more than ever, they need our help. You can CLICK HERE to donate (feel free to share this too!).

White Chocolate Raspberry Slices

1/2    cup   Butter, room temperature
1/4    cup   Sugar
1       tsp    Vanilla
1 1/4 cup   Flour
1/4   cup    Raspberry Jam
2       oz     White Chocolate, chopped or chips

Preheat oven to 350 degrees.

In a large bowl with a mixer on medium speed, beat butter, sugar and vanilla until smooth. Stir in flour and mix until the dough comes together. Depending on many different factors like humidity and altitude, you might need to add a bit more butter to get the dough to come together. 

Divide the dough into thirds. On a floured surface, roll each third into a rope about 1" thick. Place the ropes approximately 3" apart on a buttered baking sheet. With your finger, press into the dough to make 1/2" wide bowls about 1" apart. Spoon 1/4 (or a little more) teaspoon of raspberry jam into each bowl.

Bake until edges are light brown, about 13 to 15 minutes. Let cool.

Melt white chocolate and drizzle across the ropes as you want. Chill until chocolate is firm to touch (about an hour is good). Cut each rope, diagonally between jam bowls.

Enjoy!

 

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Comments

[Kelly Orehovec]

These look delicious and easy. Thanks for sharing this with us Gina!