Raspberry Thumbprint Cookies

Enjoy the sweet surprise of raspberry jam in every bite of this rich and buttery cookie. ...MORE + LESS -

1 pouch (496 g) Betty Crocker* Sugar Cookie Mix

1/2 cup (125 mL) butter or margarine, melted

1 egg

3 tbsp (45 mL) all-purpose flour

1/3 cup (75 mL) seedless raspberry jam

1 cup (250 mL) white chocolate chips

red or green sugar, if desired

Hide Images

1

Heat oven to 375°F (190°C). In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
2

Roll dough into 3/4-inch (2 cm) balls; place 2-inches (5 cm) apart on ungreased baking sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon (1 mL) jam into each indentation.
3

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4

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.

Tip: To make drizzling chocolate easier, try using an inexpensive plastic squeeze bottle with a narrow tip or cut a small corner of a Ziploc bag for a makeshift piping bag.