Recipe by BlondieItaliana
These are a very easy thumbprint cookie to make as they use a packaged cookie mix. They look pretty around the Holidays. You can use green drizzle (made with the white chocolate chips in recipe with added green food coloring) with the raspberry jam & they look great or even use colored red or green sugar. You can also use apricot or any other flavor jam you desire in making these if raspberry not your thing. Got the recipe from Shoprite website and have been using it ever since.
Top Review by Gina from TX
Okay, here goes... my review of this recipe for the "My 3 Chefs" Spring '08 Contest... my theme was simple and delicious, there were a few of this chef's recipes I wanted to select, Recipe #293174 was one in particular but it was already reviewed... Anyway, as for this recipe, I have to say SIMPLE was dead-on and so was DELICIOUS! I am going to give this review in detail for the contest, but honestly, using a cookie mix package and a jar of seedless jam really couldn't have gotten any easier. I love thumbprint cookies, buy them in my grocery store bakery all the time. These are going to be a real treat around Christmas, 1st because they are delicious and 2nd because they can be whipped up very quickly and look like you were slaving all day in the kitchen. I do think I will try both the raspberry jam and some green mint jelly for Christmas to make the holiday colors. So, 5 stars because they were easy, great tasting, and pretty. Plus I actually made these for a Bridal Shower & no one could believe they were homemade because they came out so perfectly they looked like they were from a bakery. Thanks for great recipe.
- 1 (17 1/2 ounce) packagebetty crocker sugar cookie mix (Betty Crocker sugar cookie mix)
- 1⁄2 cup butter, melted
- 1 egg
- 3 tablespoons flour
- 1⁄3 cup seedless raspberry jam (or any flavor you prefer)
- 1 cup white vanilla baking chips
- colored decorator sugar, if desired
Directions See How It's Made
- Pre-heat oven to 375°F In large bowl, stir cookie mix, butter, egg and flour until soft 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. Sprinkle with colored sugar.