Friday, December 12, 2008

Raspberry jam thumbprint cookies



Morning everyone! Here's my second recipe for some pretty easy but snazzy looking cookies:

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup unsalted butter, melted
1 egg
3 tablespoons all-purpose flour
1/3 cup seedless raspberry jam
1 cup white chocolate chips


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

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Take the backside of your 1/4 tsp measuring spoon, dip in sugar (before each impression) and make an indentation in the 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.

Melt white chocolate chips over a double boiler until smooth then spoon melted chips into a small ziptop plastic bag; cut a tiny hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

***one batch yields approximately 5 dozen cookies***

3 comments:

Maggie said...

Mmmm those look incredible!

Bella Casa said...

My SIL makes these cookies but usually with apricot. And she sprinkles them with powdered sugar. She is from Macedonia, and it's a recipe from there. They are DELICIOUS!!!

Bella :)
PS: I am going to try these, they look so good and so easy, I love easy :) Thanks!

Ching Ya said...

That looks delicious! I bet it tastes good too. I'm not much of a cooker/baker, but that sure makes me want to take out my well-hidden Oven.