Ginger Raspberry Jewels

 

1/2

cup butter or margarine, softened

1 1/4

cups Gold Medal® all-purpose flour

3

tablespoons sugar

1

egg

1/4

cup finely chopped crystallized ginger

2

tablespoons raspberry jam

• 1 Heat oven to 350°F. Beat butter, flour, sugar and egg in medium bowl with electric mixer on medium speed until smooth. Beat in ginger just until combined.
• 2 Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Make indentation in each ball with finger or handle of wooden spoon.
• 3 Bake 12 to 15 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, 15 to 20 minutes.
• 4 Fill indentation in each cookie with slightly less than 1/4 teaspoon of the jam.