Raspberry Thumbprint Cookies

 

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.