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.)
(I found this picture and recipe at Dream, Create, Inspire.)
4 comments:
Hmmm. With a cake mix? Interesting.
Rhonda,
It's with a "cookie mix". Sounds easy...I want to try!!
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.
mmm sounds great! I am definitely going to have to give these a whirl!
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