RASPBERRY CHEESECAKE COOKIES BY GARRETTE MONTANYE

1 stick butter, softened                                    1/2 c shortening

8 oz cream cheese                                               1 c lt brown sugar

1 1/2 c sugar                                                          2 eggs

1 1/2 vanilla                                                           3 c flour

1/2 tsp salt                                                             1 c white chocolate chips

seedless raspberry jam

Preheat oven to 350 degrees.

Cream butter, shortening, cream cheese, and sugars until fluffy.  Add vanilla and eggs one at a time beating well.  Stir in dry ingredients.  Stir in white chocolate chips.

Place tsp of cookie dough on a greased cookie sheet.  Bake for 8-9 min til lightly browned. 

Place jam in a piping bag.  As soon as the cookies come out of the oven make little holes with a knife and pipe little blobs of jam into the holes.