Preheat oven to 375' F. and prepare your cookie sheet by lining it with parchment paper.
In a large bowl mix the cookie mix, softened butter, egg, orange zest and flour until a dough forms.
Using a small dough scoop or a teaspoon to scoop the dough form balls that are about 1 ½ inches round.
Place the cookie dough balls on the parchment paper lined baking sheet about 2 inches apart until the tray is full. Using the round ¼ teaspoon measuring spoon press an indention in the center of each cookie. Once all of the cookies on the tray have an indention scoop ¼ teaspoon of the raspberry jam and fill the indention of each cookie.
Place the baking sheet in the refrigerator and chill for 10 to 15 minutes before baking to help prevent the cookies from spreading too much during baking.
Bake for 10 to 12 minutes or until the edges are lightly golden.
Remove the baking sheet from the oven and allow the cookies to cool for 10 minutes before moving them to a cooling rack. Allow to cool completely.
Repeat with remaining cookie dough.
Once the cookies are completely cool melt a ½ cup of premium white chocolate chips in a small plastic baggie or a decorator bag. Snip a tiny hole in one corner of the bag and drizzle each cookie with the melted white chocolate.
Allow the melted chocolate to harden completely before storing in an air tight container or packaging in cellophane bags to gift for the Christmas holiday.