Raspberry Thumbprint Cookies Recipe!!!

Preparation Time 25 min Total Time 45 min Recipe Makes 66 cookies

1 pouch (496 g) Betty Crocker* Sugar Cookie Mix 1/2 cup (125 mL) butter or margarine, melted 1 egg 3 tbsp (45 mL) all-purpose flour 1/3 cup (75 mL) seedless raspberry jam 1 cup (250 mL) white chocolate chips red or green sugar, if desired

Instructions Heat oven to 375°F (190°C). In large bowl, stir cookie mix, butter, egg and flour until soft dough forms. Roll dough into 3/4-inch (2 cm) balls; place 2-inches (5 cm) apart on ungreased baking sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon (1 mL) 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.