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Raspberry Thumbprint Cookies Recipe

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This recipe for Raspberry Thumbprint Cookies is from The Great Ginther Get-Together 2018 Family Reunion 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 pouch Betty Crocker Sugar Cookie Mix
1/2 cup Butter or Margarine, softened
1 egg
3 tbsp. All Purpose Flour
1/3 cup Seedless Raspberry Jam
1 cup White Vanilla Baking Chips

Directions:
Directions:
Heat oven to 375 degrees. In a large bowl, stir cookie mix, butter, egg, and flour until dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on uncreased cookie sheet. Using thumb or handle of a wooden spoon, make indentation in center of each cookie. Spoon about 1/4 tsp. of ham into each indentation.

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

In a small glass bowl, microwave baking chips 1-2 minutes or until chips are melted. Stir until smooth, then spoon melted chips into small resealable plastic bag. Cut a small hold in the corner of the bag. Gently squeeze bag to drizzle melted chips over cookies.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
1 hour

 

 

 

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