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Raspberry Thumbprint Cookies Recipe

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This recipe for Raspberry Thumbprint Cookies is from Our Family Cookbook Project, 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 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
3 tbsp. all purpose flour
1/3 cup seedless raspberry jam
white almond bark or candy melts
Directions:
Directions:
1. Heat oven to 375 degreed F. In large bowl, still 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 your knuckle, make an indentation in the center of each cookie. Pipe about 1/4 tsp. of jam into each indentation.
3. Bake 8-10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In a small bowl, melt the almond bark or candy melts until smooth, stirring frequently. Using a Ziploc bag, drizzle the chocolate onto the cookies.

 

 

 

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