31 DAYS OF COOKIES: DAY 6: Raspberry Thumbprint Cookies

     It's Friday, you just get home from work, make dinner and kiss your kids goodnight. As you take your first relaxing breathe of the crazy week you just had, you look up at your calender to see "SATURDAY:HOLIDAY COOKIE SWAP". OH NO! You completely forgot you have a cookie swap to go to and you have to bring 6 dozen cookies! Good thing you have a quick cookie recipe on hand that will make this an easy task! This is the recipe!

Raspberry Thumbprint Cookies

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix                                           
1/2 cup butter or margarine, softened
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

Directions

 Heat oven to 375°F. In 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 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 bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.