Raspberry Thumbprint Cookies

 Proving once and for all that jelly isn’t just for breakfast, these jewel-toned treats are a must during the holiday season.

Ingredients

  • 1
    pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2
    cup butter or margarine, softened
  • 1
    egg
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 1/3
    cup seedless raspberry jam
  • 1
    cup white vanilla baking chips

Steps


1 Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

2 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.


3 Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.


4 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.


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