RASPBERRY SHORTBREAD WITH A WHITE CHOCOLATE DRIZZL

Steps:

• cream butter and sugar together until fluffy (about 3 minutes. add vanilla and nutmeg
• slowly add flour (1/2 cup at a time) until soft dough forms
• roll into 1 inch balls and then press down with thumb to make a "well" in the middle of cookie dough
• with a small spoon, drop in raspberry jam into indentation in the center of the cookie
• bake at 350 degrees for 12 minutes cool on rack
• take 4 oz bar of white chocolate and pulverize into dust in food processor or chop finely place in a sturdy Ziploc freezer bag and microwave for 10 second at a time until melted. Cut a small snip in the corner of the bag and drizzle melted white chocolate over cookie.
• Once white chocolate has hardened cookies can be eaten or frozen for a few weeks in an airtight container.