Thursday, December 06, 2007

RASPBERRY THUMBPRINT COOKIES


Makes 5-1/2 Dozen

1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
1/2 cup butter or margarine, melted
1 egg
3 tablespoons all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips

Heat oven to 375 (F) degrees. In a large bowl, stir cookie mix, melted butter, egg and flour until soft dough forms. Shape dough into 3/4-inch balls. On ungreased cookie sheets, place balls 2-inches apart. Using thumb, make an 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 cooling racks. In a small microwavable bowl, microwave vanilla chips uncovered on high 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small zip-lock bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

(I found this picture and recipe at Dream, Create, Inspire.)

4 comments:

Rhonda said...

Hmmm. With a cake mix? Interesting.

Holly said...

Rhonda,
It's with a "cookie mix". Sounds easy...I want to try!!

Jen said...

These sound a lot like a raspberry thimble cookie I make at Christmas....older recipe though, before Cookie mixes...I really like the drizzle idea though, might have to update my recipe a bit.

~Amanda~ said...

mmm sounds great! I am definitely going to have to give these a whirl!