Raspberry Thumbprint Cookies

Recipe - Stillwater

Prep Time20 Minutes

Servings66

Cook Time30 Minutes

Ingredients

1 pouch (17.5 oz) Betty Crocker Sugar Cookie Mix

½ cup butter or margarine, softened

1 egg

3 tbsp Gold Medal All-Purpose Flour

1/3 cup seedless raspberry jam

1 cup Hershey's Premier White 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 8–10 minutes or until edges are light golden brown. Let cookies cool on pan for 5 minutes, then move to wire rack.
In small microwaveable bowl, microwave baking chips on high 1–2 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.

20 minutes

Prep Time

30 minutes

Cook Time

Servings

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 8–10 minutes or until edges are light golden brown. Let cookies cool on pan for 5 minutes, then move to wire rack.
In small microwaveable bowl, microwave baking chips on high 1–2 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.