Chop 4 ounces of the white chocolate.
Set aside. In a heavy small saucepan heat another 4 ounces of
the white chocolate over low heat until melted, stirring constantly;
cool.
In a large mixing bowl beat butter with
an electric mixer on medium to high speed for 30 seconds. Add
the sugar, baking soda and salt; beat until combined. Beat in
the eggs and melted white baking bars until combined. Stir in
flour until just combined. Fold in the 4 ounces of chopped white
chocolate.
Drop dough by rounded teaspoonfuls about
2-inches apart onto a greased cookie sheet.
Bake in a 375*F (190*C) oven for 7 to
9 minutes or until edges are lightly browned. Cook on cookie
sheet for 1 minutes. Transfer to a wire rack to cool completely.
In a small saucepan heat the raspberry
over low heat until melted. Spoon about 1/2 teaspoon jam onto
the top of each cookie.
In a heavy small saucepan, combine the
3 ounces of white chocolate and shortening. Heat over low heat
until melted, stirring constantly. Drizzle over cookies in a
decorative manner. Allow chocolate to set before serving or storing.
