Raspberry Thumbprint Cookies |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I got this from a pkg. of Betty Crocker Sugar Cookies. It is much easier than normal thumbprint cookies for when I am in a hurry and they taste great too. Thumbprint cookies have always been my favorite so I am all for making them easier! And, you still get that special taste using the sugar cookie dough. Ingredients:
1 (17 1/2 ounce) package betty crocker sugar cookie mix |
1/2 cup butter, softened (i have tried margarine and the butter gives it a richer yummy taste) |
1 egg |
3 tablespoons flour |
1/3 cup seedless raspberry jam (or any of your favorite flavors as long as they are seedless) |
1 cup white chocolate chips (or you can use vanilla if you prefer) |
Directions:
1. Heat oven to 375.
2. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
3. Form dough into 3/4 inch balls.
4. Place on ungreased cookie sheet 2 inches apart.
5. Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
6. Spoon about 1/4 tsp of jam into each indentation.
7. Bake 8-10 minutes or until light golden brown.
8. Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
9. In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
10. Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.
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