White Chocolate Raspberry Almond Cookies Recipes

RASPBERRY & CHOCOLATE FILLED ALMOND COOKIES

Steps:

• Heat oven to 325°F. Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, ground almonds and cinnamon; beat at low speed until well mixed.
• Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Cut three small (about 3/8-inch) circles in half the cookies with plastic straw. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are lightly browned. Cool completely.
• Sift powdered sugar over tops of cooled cookies with holes. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth. Spread chocolate mixture on bottoms of solid cooled cookies. Let stand 10 minutes or until set.
• Combine spreadable fruit and lemon zest in bowl. Spread slightly rounded 1/2 teaspoon fruit mixture on top of chocolate. Top with powdered sugar-sprinkled cookie, sugar-side up.

WHITE CHOCOLATE AND RASPBERRY COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, combine flour, salt, and baking soda.
• In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
• Add in the egg and vanilla extract, and mix until combined.
• Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
• Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
• Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE RASPBERRY ALMOND THUMBPRINT COOKIES

Steps:

• In a large mixing bowl, cream together butter and sugar.
• Beat in egg yolks, vanilla, and almond extract.
• Beat in flour and salt until just combined.
• Refrigerate for 1 hour or until dough is easy to handle.
• Shape into 1-inch balls.
• Roll each ball in chopped almonds to thoroughly coat.
• Arrange balls two inches apart on parchment paper or silicone mat-lined baking sheets.
• Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
• Bake at 375 degrees for 10-12 minutes, or until cookies appear set and edges are lightly browned.
• Remove to wire racks to cool completely.
• In a small microwave-safe bowl, heat the jam for 30 seconds, or until thin and liquidy.
• Spoon about a teaspoonful of jam into the center of each thumbprint.
• Drizzle melted white chocolate over thumbprints.
• Allow to set. Store in airtight containers.

MARIE RAYNER

Steps:

• Whisk together the flour, sugar, ground almonds and baking powder. Set aside.
• Heat the butter slowly over very low heat in a 10 inch skillet until it melts. Remove from the heat and carefully whisk in the egg, whisking constantly, until it is all mixed together. Add the dry ingredients and mix the i to combine completely. Smooth out and return to the heat.
• Cook the cookie over very low heat for 10 minutes. Press the raspberries into the surface, sprinkle over the flaked almonds and the chocolate chips. Cover and cook for 5 minutes longer. Remove from the heat, wipe any moisture from the lid and return it to cover the cookie and let stand for 15 minutes with the lid on before serving.
• Cut into wedges to serve.

RASPBERRY WHITE CHOCOLATE BARS

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.

WHITE CHOCOLATE-RASPBERRY COOKIES

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.

RASPBERRIES WITH WHITE CHOCOLATE SAUCE AND SUGARED ALMONDS

Steps:

• In a small heavy skillet, cook almonds over medium heat until toasted, about 3 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small heavy saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in orange extract. Refrigerate until chilled., To serve, divide raspberries among six martini glasses or dessert dishes. Top each with sauce; sprinkle with almonds.

WHITE CHOCOLATE RASPBERRY ALMOND COOKIES

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.