White Chocolate Raspberry Cookies

Today’s recipe is White Chocolate Raspberry Cookies. A crowd favorite. A homegrown recipe. But first, some news.

I have big news. Big.

HUGE.

Are you ready for it?

I’M GOING TO BE ON THE TODAY SHOW ON WEDNESDAY.

Yes, I’m screaming.

The Today Show. As in the morning show. With Matt, Savannah, Al and Natalie.

Why, you ask???

Well, remember those Linzer cookies I made way back in Germany? Because of those.

Here’s the story: About a month ago, I was getting ready for work when Today announced a cookie contest asking for recipe submissions for the top hosts’ five favorite Christmas cookie recipes: Shortbread, Snowballs, Gingerbread, Sugar and Linzer.

I thought, “I have a Linzer cookie recipe. It’s pretty good. I should submit it.”

So I did.

The next day I got a phone call, and was asked all sorts of questions about myself and my cookie. If I won, I’d be flying out to New York City to tape the show live on Wednesday the 18^th.

Last Monday I got the call. I had honestly forgotten about it, and as I walked to work on what was the third anniversary of the Big Buddha’s passing, I figured it’d be a long, sad day. It was more than a pleasant surprise to get the “you won!” phone call. I like to think of it as the Big Buddha shaking things up for me, and working some magic to make this come true.

So this Wednesday, TOMORROW, is the 18^th.

It’s go-time.

In honor of this, I’m giving you my favorite cookie recipe of mine: my almost-award winning recipe for my White Chocolate Raspberry Cookies. I say almost award winning because they were a top ten finalist for the Chicago Tribune’s Holiday Cookie Contest a few years ago. While I was disappointed to not win, to be selected as the Top 10 in a city like Chicago, I think, is a pretty big deal.

Despite not coming out on top, these continue to by one of my favorite cookies, and I think is hands down a favorite amongst my friends. Time and again they request I make them, and because I love them so much myself, it’s hard to not oblige. Plus, it’s the holidays, and I’m sure a cookie exchange might come up, in which case I’m pretty sure you should make these. Your friends will thank you. And then you will thank me.

The trick with these cookies is the raspberry swirl. After much trial and error, I learned that you have to hand swirl in the raspberry jam, otherwise they just come out looking wonky purple and unappetizing, when they are in fact neither.

Makes approximately 2 dozen cookies.

Now that you have my pride and joy cookie recipe, remember to watch me on The Today Show tomorrow!!

At the very least, you can put a face and a voice to the words on this page.

Phalanges crossed I don’t make a fool of myself…

White Chocolate Raspberry Cookies

December 17, 2013

Servings: 24

Prep: 10 min

Cook: 13 min

Total: 40 min

Difficulty: Easy

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White chocolate macadamia nut cookies with a sweet raspberry swirl throughout – these are a crowd favorite!

By: Chrissy

Ingredients

½ c. unsalted butter, softened to room temp

1 ½ c. all-purpose flour

¾ c. sugar

1 egg

½ tsp. vanilla

½ tsp. baking powder

½ tsp. baking soda

Pinch salt

¼ c. raspberry jam (seedless)

1 c. white chocolate morsels

1 c. macadamia nuts, chopped (optional)

Directions

Step 1 Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone sheets.

Step 2 Cream the butter and the sugar in a large bowl until light and fluffy. Add the egg and vanilla. Beat until smooth.

Step 3 Whisk the flour, baking soda, baking powder and salt in another bowl. Stir the dry ingredients into the wet ingredients and take care not to overmix. Stir in the white chocolate chips and nuts.

Step 4 Warm jam in the microwave for approximately 20 seconds to loosen and stir until smooth. Dip a fork into the jam and, with the coated fork, swirl the jam into one tablespoon sections of the dough. Scoop tablespoons of the swirled dough onto the prepared pans approximately 2 inches apart.

Step 5 Bake until golden but still soft in the center, about 11 to 13 minutes. Let cookies cool on baking sheet for 2 minutes before transferring to a rack to cool completely.