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Raspberry Thumbprint Cookies

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Raspberry Thumbprint Cookies
  • Prep 25 min
  • Total 45 min
  • Servings 66
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Enjoy the sweet surprise of raspberry jam in every bite of this rich and buttery cookie.
Aug 7, 2009

Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    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.

Nutrition Information

70 Calories, 3 1/2g Total Fat, 0g Protein, 10g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 66
Calories
70
Total Fat
3 1/2g
Saturated Fat
1 1/2g
Trans Fat
0g
Cholesterol
5mg
Sodium
35mg
1%
Total Carbs
10g
Dietary Fiber
0g
Sugars
7g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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