~*Raspberry Cheesecake Cookies*~
~1/2 Cup Vegetable Shortening
~1 1/2 Cups Light Brown Sugar (Firmly packed)
~1/4 Cup White Granulated Sugar
~1 Large Egg
~1/2 Tsp. Baking Soda
~1 Cup + 2 Tbs. All-Purpose Flour
~Raspberry Jelly, Raspberry Preserves or any Raspberry Dessert Topping.
~1 Cup White Chocolate Chips
~1 Tsp. French Vanilla Extract
~2 Tsp. Butter Extract
~Preheat oven to 350F (170C).
~Cream together Butter, White Sugar and Brown Sugar.
~In a separate bowl, whisk together Flour and Baking Soda. Blend into main mixture.
~Blend in Egg, French Vanilla and Butter Extracts.
~Fold in White Chocolate Chips.
~Scoop batter into 1-inch balls and press gently onto a parchment-lined cookie sheet.
~Fill a piping bag with a small, round tip or a Ziploc bag with a tiny corner
snipped off with your Raspberry Jelly and pipe 3-5 'dots' of this into each
of your cookies, making sure the tip of your bag is submerged in the batter
but not touching the pan below so the Raspberry Jelly gets inside the cookie
and doesn't burn during the baking process.
~Bake for 9-10 minutes. Edges should be golden brown.
~Cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to complete cooling.