November 30, 2005

White Chocolate-Raspberry Slices

Another really fancy cookie that is easy to make. It's like a tea biscuit. I found it last year in a magazine. It is a Challenge butter recipe.

Important Note: I made these last night and doubled the batch. It was very hard to work with the dough....very I had to sprinkle the dough with water. If I made it again, I would not use the whole amount of flour. I suggest just using a cup of flour for the regular recipe and add more flour if you can't form it into the ropes. Otherwise, this is a very good recipe!

White Chocolate-Raspberry Slices

1/2 cup Challenge Butter, at room temperature
1/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped

1. In a large bowl, with a mixer on medium speed, beat butter, sugar, and vanilla until smooth. Stir in flour, then beat until dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1-inch thick. Place ropes 3 inches apart on a buttered 12" x 15" inch baking sheet. Press your finger into dough to make 1/2 inch wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.
3. Bake ropes in a 350?F regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until white chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 9 slices with the jam in the middle of the slice.

Yield: 27 cookies

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