Heat oven to 375º .Shape dough by rounding teaspons into balls.Roll in raspberry jello. Place 1" apart on ungreased cookie sheet. Press thumb firmly into center of each. Bake 10-12 minutes, or until set but not brown.Let cool then fill with raspberry jam. Makes about 3 dozen.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.