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Recommended storage

5 days at room temperature

3 months in the freezer

WHITE CHOCOLATE ALMOND RASPBERRY COOKIES

These crisp cookies are extraordinarily sweet, with the great taste of raspberry jam folded into the batter. Use a good-quality raspberry jam; if yours has seeds, press it through a fine-mesh strainer to get rid of them—you’ll need about 2/3 cup seeded jam to make 1/2 cup seedless.

MAKES ABOUT 41/2 DOZEN COOKIES

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

6 ounces white chocolate, chopped

1 cup whole almonds

1 cup sugar

8 tablespoons (1 stick) cool, unsalted butter, cut into small pieces, plus additional for greasing the baking sheets

1/2 cup seedless raspberry jam

1 large egg, at room temperature

2 teaspoons vanilla extract

1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Lightly butter two large baking sheets; set them aside. Whisk the flour, baking soda, baking powder, and salt in a medium bowl until uniform; set aside as well.

2. Place the white chocolate, almonds, and 1/2 cup of the sugar in a food processor fitted with the chopping blade; pulse several times to break up the almonds, then process just until the mixture is finely ground. You may need to stop the machine once or twice, scrape down the sides, and rearrange the larger pieces to chop them thoroughly. Don’t process too long or the chocolate will begin to melt and turn the mixture gooey.

3. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the remaining 1/2 cup sugar and continue beating until soft and fluffy, about 1 minute. Beat in the raspberry jam, then the egg and vanilla. Beat in the ground white chocolate mixture just until incorporated. Turn off the beaters, add the prepared flour mixture (in stages, if necessary), and beat at low speed just until a stiff, thick, pastelike dough forms. If you’re using a handheld mixer, the dough may be too stiff—so stir in the flour mixture with a wooden spoon just until the flour is incorporated.

4. Pinch off walnut-size pieces of the dough and place them about 11/2 inches apart on the prepared baking sheets. Press each piece of dough with a fork into a crosshatch pattern, pressing down just so the sides begin to crack and the cookie flattens somewhat.

5. Bake for 8 minutes, then reverse the sheets top to bottom and back to front. Continue baking for about 7 more minutes, or until the cookies are lightly browned but still somewhat soft to the touch. Cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely. Cool the baking sheets for 5 minutes before buttering again and baking further batches.

Recommended storage

4 days at room temperature

3 months in the freezer

Customize It!

Substitute any of the following for the raspberry jam: apricot jam, blueberry jam, cloudberry jam, ginger jam, grape jam, seedless blackberry jam, or strawberry jam.

WHITE CHOCOLATE CHOCOLATE CHIP COOKIES

Here’s a surprise: a white chocolate cookie that’s crisp, not gummy. For best results, use a fine-quality white chocolate, not cut with stabilizers and hydrogenated vegetable shortening.

MAKES ABOUT 5 DOZEN COOKIES

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

8 ounces white chocolate, chopped

12 tablespoons (11/2 sticks) cool, unsalted butter, cut into small pieces

1/2 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg, at room temperature

1 large egg white, at room temperature

2 teaspoons vanilla extract

3 cups semisweet or bittersweet chocolate chips

1. Position the rack in the top third of the oven; preheat the oven to 325°F. Whisk the flour, salt, and baking soda in a medium bowl until well combined; set aside.

2. Place the white chocolate in the top half of a double boiler set over a pot with about 2 inches of simmering water, or in a large bowl that fits tightly over a large pot with about the same