▢12 ounces white chocolate baking bar divided ▢½ cup butter ▢1 cup granulated sugar ▢2 eggs ▢1 tablespoon water ▢1 teaspoon vanilla ▢2-¾ cups all-purpose flour ▢1 teaspoon baking soda ▢¼ teaspoon salt ▢½ cup seedless raspberry jam
Start by chopping your chocolate into half inch chunks and then place 4 oz of the chopped chocolate into a small saucepan. Heat over low heat, stirring constantly until just melted. Set aside to cool.
Bake at 375 degrees Fahrenheit for 7-9 minutes. Let sit on baking sheet for on minute and then transfer to a cooling rack.
In a small saucepan, heat jam over medium heat until mixture has thinned. Spoon jam into the thumbprints in the cookies. Let cool.
In a small saucepan, over low heat, melt remaining chocolate. Drizzle over cookies and enjoy!