Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
cup vegetable oil
cup seedless raspberry jam
oz white chocolate baking bar, coarsely grated
Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.
You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.
Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.