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***
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