Double Chocolate Raspberry Drops
The delicious cookies are chocolate with white chocolate chips
with a hint of raspberry that comes from a liqueur.

Yield: 4 dozen cookies

• 3 ounces unsweetened chocolate
• 1/2 cup margarine, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons raspberry liqueur
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (6 oz.) white chocolate chips
• 1 cup pecans

Preheat oven to 350 degrees F.

Melt chocolate in a saucepan, microwave or a double boiler over simmering water. Remove from heat & set aside.

Cream together margarine and sugar. Beat in eggs one at a time. Add liqueur. Set aside.

Sift flour, baking powder and salt and gradually add to sugar mixture. Stir in chocolate. Add white chocolate chips and nuts, mixing in well.

Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 8 to 10 minutes in a 350 degree F. oven until cookie looks firm and shiny on top. Do not overbake.