Chocolate Raspberry Drops

Chocolate Raspberry Drops

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  • ¾ C butter, softened
  • ¾ C shortening
  • 1 C Pioneer® Sugar
  • 1 LG egg
  • 1 ½ tsp. vanilla
  • 3 C unbleached flour
  • ⅓ C cocoa
  • ¼ tsp. salt
  • 1 C mini chocolate chips
  • ¾ C raspberry jam
  • ½ C white chocolate chips, melted


  1. Preheat oven to 350° F. Grease cookie sheet; set aside.
  2. In a bowl beat together butter, shortening and Pioneer® Sugar. Beat in egg and vanilla. Mix in flour, cocoa and salt. Stir in chocolate chips. Drop by heaping teaspoons onto prepared pans. Make an indentation into each cookie with a sugared thumb. Bake for 10 – 12 minutes. Let cool on racks for 10 minutes. Fill each cookie indentation with jam. Drizzle each cookie with the melted white chocolate.
**From the Kitchen of: Diane Tite of China, MI.
Chocolate Raspberry Drops
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