Mmmmmm…. these raspberry slices were sooo  yummy!

They were gone in a matter of 2 hours at my AVON party! lol I found the recipe in an old magazine I’ve had. I was so surprised at how easy they were to make… I can’t wait to make more! I promised to share the recipe, so here it is:

White Chocolate Raspberry Slices
Prep and cook time: about 45 minutes

Makes: 27 cookies

1 stick of butter at room temperature
1/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup raspberry jam (I used Polaner All Fruit seedless raspberry)
about 2 ounces white chocolate, chopped

1. In a large bowl, with a mixer on medium spped, beat the butter, sugar, and vanilla until smooth. Stir in the 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 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 preheated 350 degree 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 chocolate is firm to the touch, then cut each rope diagonally into 12 slices.

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Here is a photo of my ropes uncooked:

When they say to “press your finger into dough” I was thinking to press my entire finger into the dough making a diagonal line across the rope… but it didn’t work too well because when I baked them, all the jelly fell out! lol So next time, I will try to make more of a “well” instead so that it doesn’t fall out the sides.

Also, be sure not to let it brown too much. When finished, they will look a bit white and uncooked, but that’s how they’re supposed to be. When my hubby first saw them on a plate, he started making fun of them saying they were too white… “I dunno…” he said; but after he tried them, he changed his mind! lol

As for the chocolate… I had my doubts about melting it in the hot water as described, but I was surprised it worked in only a few seconds! Just be sure to cut a TINY hole in the corner to get nice thin decorative lines on your cookies. Mine was cut a bit too large, and I kept getting blobs of chocolate here and there. Then, I chilled them as it said to – the recipe says to chill for about an hour, which I did - and when I took them out of the fridge, they looked ruined! You definitely don’t need to leave them in the fridge that long for the chocolate to cool, especially if you make nice thin lines. Luckily when mine returned to room temperature, they were fine again… and Sooooo delicious!! :0)

I hope you give this recipe a try, they’re definately worth it! Yum Yum!!