Raspberry Thumbprint Cookies – for someone who wants a great cookie but wants to keep it simple


1 pouch Betty Crocker sugar cookie mix

1/2 cup butter or margarine, softenend

1 egg

3 tablespoons all purpose flour

1/3 cup seedless raspberry jam

1 cup white vanilla baking chips

red or green sugar, if desired


Heat oven to 375 degrees F.  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 ungreased cookie sheet.  Using thumb or handle of wooden spoon, make indentation in center of each cookie.  Spoon about  1/4 teaspoon jam into each indentation.

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

In small microwavable bowl, microwave baking chips on High 1 or 2 minutes or until chips are melted; stir until smooth.  Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag.  Squeeze bag gently to drizzle melted chips over cookies.  Sprinkle with colored sugar, if desired.

By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com

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