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Raspberry Thumbprint Cookies Recipe

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This recipe for Raspberry Thumbprint Cookies is from The Bocchino Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tbsp all purpose flour
1/3 cups seedless raspberry jam
1 cup white vanilla baking chips. Red or green sugar, if desired
Directions:
Directions:
Heat oven to 375º F.

In large bowl, stir cookie mix, butter, egg and flour until dough forms.

Roll dough into 3.4 inch balls and 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 tsp jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

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; cut small hole in corner of bag; Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar
Number Of Servings:
Number Of Servings:
5 1/2 dozen cookies
Preparation Time:
Preparation Time:
1 hour and 10 min.
Personal Notes:
Personal Notes:
Thumbprint cookies can be made with many types of jams; try apricot, blackberry or blueberry.

 

 

 

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