Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies
By: Betty Crocker Holiday Baking

5 Stars
Simple to make

1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix OR 15.5oz Krusteaz Bakery Style sugar cookie mix
½ cup (1 stick) butter, softened
1 egg
3 Tablespoons all-purpose flour
1/3 cup seedless raspberry jam
1 cup Nestle Premier White Morsels (white vanilla baking chips)

Heat oven to 375 degrees. Line baking sheets with parchment paper.

In a large bowl, stir cookie mix, butter, egg and flour until soft dough forms (best if this step is done by hand and not with an electric mixer).

Shape dough into ¾ inch (teaspoon size) balls. On parchment lined baking sheets place balls 2 inches apart. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Spoon about ¼ teaspoon jam into each indentation.

Bake 8-10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

In small resealable freezer Ziploc bag, place white baking chips; seal bag. Microwave about 1 minute or until softened. Gently squeeze bag until chips are melted and smooth; cut off tiny corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with red colored sugars if desired.

Makes 3 dozen cookies