Monday, December 7, 2009

White Chocolate Cookies with Pomegranate Jam

Cookie, cookie, cookie! Everybody loves cookies! It's the number one thing baking in ovens all around the world at Christmas time. Let's see.....there's chocolate chip cookies, gingerbread cookies, oatmeal raisin cookies, and probably the most popular - the decorated sugar cookie. But if you're one of those plucky bakers always in search of something unique and exciting that will raise a few eyebrows and please a few palates, then you're in luck, because we have the perfect cookie for you!

BUT! If we're going to think outside the cookie box, we want to do it in style, which means cutting no corners. This festive cookie will undoubtedly please the eye, but in the end, it's the palate we most want to impress.

This is a white chocolate cookie...and we know there's no such thing as "white" chocolate, but yet there is such a thing as white chocolate. We've tasted some lousy ones and we've tasted some outstanding ones. We suggest you choose the best one for this cookie. And one of our favorite white chocolates, that in our book, achieves stellar status is Callebaut. We normally find it at Whole Foods, sold in big chunks. It's not cheap, but remember, it's worth it! Just take a walk on over to the cheese counter and kindly request that they cut it down to your size. No problem!

You may have your own favorite brand of white chocolate, but we ask that you don't assume they're all the same - they're not! Choose a delicious white chocolate and you will have a delicious new cookie that kids and adults will love!

White Chocolate Cookies with Pomegranate Jam

1/2 Cup Butter
One Cup Sugar
One Teaspoon Baking Soda
1/4 Teaspoon Salt
8 Ounces and 3 Ounces White Chocolate, Chopped
2 Eggs
2-3/4 Cups Flour
1/2 Cup Pomegranate Jam

Melt just 4 ounces of the white chocolate over a double boiler. In a separate bowl, beat butter, sugar, baking soda, and salt. When combined, beat in eggs and melted white chocolate.

Beat in flour and add remaining 4 ounces of chopped white chocolate.

Drop 2 inches apart on cookie sheet. Bake in 375 degree oven for 7-9 minutes. Let cookies cool.

Over stove, melt the jam. Spoon about 1/2 teaspoon jam on top of each cookie.

Over stove, melt 3 ounces white chocolate. Drizzle over each cookie.


Note: Any jam of your liking can be substituted in this recipe....raspberry, strawberry, blueberry......In fact, you could arrange a variety of different colors of "jammed" cookies and have yourself a dazzling display of flavors.

Note: Once the jam and white chocolate is set, these cookies freeze very well. When removed from the freezer, they can stack on top of one another without sticking to each other.

Bragging Note: Recently, when served at a party alongside five other magnificent desserts, such as Tiramisu, Chocolate Brownies, Chocolate Mousse Cups with Raspberries, Pecan Pie, and Key Lime Cheesecake, these little White Chocolate Cookies were the only dessert that completely disappeared. I brought home an empty plate!


Mission Accomplished!


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