Raspberry Thumbprint Cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

Makes 5 1/2 dozen cookies

1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
3 tablespoons Gold Medal all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.

2. 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.

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

4. 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 bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.

Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

How-To:
Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips.

Variation:
Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved