| 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 |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. |
| 2. | 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. |
| 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. |
| Decrease butter to 1/3 cup. Increase flour to 1/4 cup. |
|
| Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips. |
|
| Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry. |
Nutrition Information:
70 ( 30); 3 1/2g ( 1 1/2g, 0g); 5mg; 35mg; 10g ( 0g, 7g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1/2 1/2