Wednesday, December 15, 2010

Thumbprint Cookies

Looks can be deceiving. These cookies look fancy. But there's a secret.

I used a cookie mix as a base.

You know I'm perfectly capable of making cookies from scratch. (If you want to take a trip down memory lane, type in "cookies" or "bar cookies" in the search feature on my blog - upper left side).

But, I had a coupon. And I was making 27 dozen cookies for the church bazaar. So you'll have to forgive me if I took a shortcut on one recipe.

The recipe was on the back of the Betty Crocker sugar cookie mix. With the Christmas holidays just around the corner, you may need a shortcut, too.

I'll never tell. You don't have to either.

But if you prefer, you can use your own favorite sugar cookie recipe. Sure, make me feel bad, why don't you?

Seriously ... enjoy! Whether you're cooking from scratch or using that mix.

Thumbprint Cookies
1 pouch good quality sugar cookie mix (1 lb., 1.5 oz.)
1/2 cup butter
1 egg
3 tbsp. flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Sugar, if desired

Heat oven to 350 degrees. Stir cookie mix, flour, softened butter and egg in medium bowl until soft dough forms.

Roll dough into 3/4-inch balls. Using thumb, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation. Bake for 8 to 10 minutes.

Microwave baking chips on High 1 to 2 minutes, stirring until smooth. Drizzle melted chips over cookies (I used a decorator tube). Sprinkle with sugar (can use colored - red or green, if desired. I used white sugar).

Note: I didn't have seedless raspberry jam. I used blueberry jam, which made my blueberry-loving husband happy anyway. You can use any kind of jam you'd like. The red jam looks pretty for Christmas though.

Makes about 5 1/2 dozen cookies

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