This pie has excellent flavor and is ALWAYS a huge hit with family and friends everytime I make it. The only thing I change is completely omiting the butter in the white chocolate. It is 100% unnecessary. A good quality white chocolate is the only thing you need. I use 1 1/2 (= 6 oz) Ghirardelli's white choc. baking bar, or find any couverture chocolate. DO NOT use chips! They won't melt into the satiny liquid puddle of yumminess you want, and you will have a big gloppy mess. Also, be very careful when melting chocolate in your double boiler. One tiny droplet of water in your chocolate and it will seize.

Reviewed On: Feb. 24, 2010

Just made these cookies and they are wonderful. Really awesome flavor. I would recommend watching the amount of raspberry jam you spread on the dough. My first batch really oozed and I didn't transfer immediately to cool. The result was not so great. Cookies stuck to foil like cement. After I adjusted my jam they are great! I found that transfering to a piece of parchment paper was perfect for cooling. Enjoy this yummy treat!

Reviewed On: Dec. 16, 2007

This is the very best cookie! They bake beautifully and the taste and texture is out of this world. Friends and family rave this as the new favorite. YUM!

Reviewed On: Feb. 2, 2007