Betty Crocker Holiday Cookies 2007 - (Page 23) holiday favorites cookie mix Raspberry Thumbprint Cookies Prep Time: 50 Minutes Start to Finish: 50 Minutes Servings: 5½ dozen cookies 4. In small microwavable bowl, microwave white vanilla baking chips uncovered on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable food-storage plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. High Altitude (3500-6500 ft): Decrease butter to 1⁄3 cup; increase flour to ¼ cup. Bake 8 to 10 minutes. Nutrition Information Per Serving: 1 CookIe: Calories 70 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1.5g); Cholesterol 5mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix ½ 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 1. Heat oven to 375°F. In large bowl, stir cookie mix, melted butter, egg and flour until soft dough forms. 2. Shape dough into ¾-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about ¼ teaspoon jam into each indentation. 3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Tip » How-To Use a plastic squeeze bottle with narrow tip to drizzle melted vanilla chips. Betty Crocker Most Requested RecipesTM 23
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