Chop 4 ounces of the white baking bar or chips; set aside.  Melt the remaining 4 ounces of white chocolate in a small heavy sauce pan over low heat. Stir constantly; cool.

In a large mixing bowl beat butter on medium speed until softened.  Add the sugar, baking soda, and salt.  Beat until combined.  Beat in eggs and melted white chocolate.  Beat in the flour.  Stir in the 4 oz of white chopped white chocolate with a wooden spoon.

Roll the dough into small balls the size of a rounded teaspoon.  Set 2 inches apart on a baking sheet and flatten each ball with your palm just a little.  Bake at 375 degrees F for 7-9 minutes.  Cool on cookie sheet for 1 minute then transfer to wire rack to cool.  Will store in an airtight container or ziplock bag for 3 days at room temp.

For topping; melt the jam in a small saucepan over low heat.  Spoon about 3/4 tsp onto each cookie.  In a heavy small saucepan melt 4 oz white chocolate and 1/2 tsp shortning over low heat stirring constantly.  Drizzle each cookie with some of the melted mixture.  If necessary refrigerate cookies about 15 minutes to firm chocolate.  Makes about 48 cookies.