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

Holiday White Chocolate Macaroon Cookies

Holiday White Chocolate Macaroon Cookies
By: Betty Crocker Holiday Baking
5 Stars
Simple to make
One of Rosanna’s new favorites!!!

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
1 cup flakes coconut
1 2/3 cups Nestle Premier White Morsels (white vanilla baking chips)
½ teaspoon coconut extract
1 teaspoon Crisco shortening
Red, white and green sugars (sprinkles)

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

In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of white baking chips, and extract until soft dough forms (best if this step is done by hand and not with an electric mixer).

Onto parchment lined baking pans, drop dough by rounded tablespoon size balls, 2 inches apart.

Bake 9-11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet to cooling rack; cool completely, about 20 minutes.

In small resealable freezer Ziploc bag, place remaining 2/3 cup white baking chips and Crisco shortening; 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 colored sugars as desired.

Makes 2 ½ dozen cookies