Desserts
Raspberry Thumbprint Cookies
Description
Proving once and for all that jelly isn’t just for breakfast, these jewel-toned treats are a must during the holiday season.
Ingredients:
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 3 tablespoons Gold Medal™ all-purpose flour
- 1/3 cup seedless raspberry jam
- 1 cup white vanilla baking chips
Directions:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
- Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
- In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
