Raspberry Thumbprint Cookies
- Ready In:
- 18mins
- Ingredients:
- 6
- Yields:
-
24-36 cookies
- Serves:
- 18-36
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
- Heat oven to 375.
- In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
- Form dough into 3/4 inch balls.
- Place on ungreased cookie sheet 2 inches apart.
- Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
- Spoon about 1/4 tsp of jam into each indentation.
- Bake 8-10 minutes or until light golden brown.
- Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
- 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.
- 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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RECIPE SUBMITTED BY
I am married, have three children and two grandchildren. My youngest "oops" baby is just turning 17 and is going to be a senior in high school in the fall.. I love to cook and collect recipes. I get a lot of my good recipes from church potlucks. Since I am now retired and a stay at home mom, I have time to search the RecipeZaar site and try a lot of the recipes. We love living on the coast and would never move back inland!