Raspberry Thumbprint Cookies

By carvalhohm

Ingredients

• 1 pouch (1 lb 1.5 oz) sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 3 tablespoons all-purpose flour
• 1/3 cup seedless raspberry jam
• 1 cup white vanilla baking chips
• Red or green sugar, if desired

Details

Servings 66
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

2 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.

3 Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

4 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. Sprinkle with colored sugar.

Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips. Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Serves 66

1 Cookie Calories70 ( Calories from Fat30), Total Fat3 1/2g (Saturated Fat1 1/2g, Trans Fat0g ), Cholesterol5mg Sodium35mg Total Carbohydrate10g (Dietary Fiber0g Sugars7g ), Protein0g