5.With a small spoon, drop raspberry jam into indentation in the center of the cookie.
6.Bake at 350 degrees for 12 minutes. Cool on a wire rack.
7.Take the white chocolate and pulverize it into dust in a food processor or chop it finely. Place in a sturdy Ziploc freezer bag and microwave for 10 seconds at a time until melted. Cut a small snip in the corner of the bag.
8.Drizzle melted white chocolate over the cookie. Once white chocolate has hardened, the cookies can be eaten or frozen for a few weeks in an airtight container.
