These are irresistible! My friend Melanie actually brought these to me and I couldn't stop eating them. She said they are super easy and I believe her!!Raspberry Thumbprints
| 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 |
| | Red or green sugar, if desired |
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- 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.
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