Saturday, September 24, 2011
Raspberry Thumbprint Cookies
Here's a great use for those homemade preserves. Substitute any flavor jam for the raspberry.
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired
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 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.
Recipe and picture are the property of Betty Crocker and can be viewed on their website at: http://www.bettycrocker.com/recipes/raspberry-thumbprint-cookies/fb5054e2-1016-42ef-b0b3-1804ebd8c28b