Monday, March 1, 2010

Thumbprint Cookies

Thumbprint Cookies
(Source: Recipe Zaar)

1 17.5 oz pouch of sugar cookie dough mix
1/2 C butter, melted
1 egg
3 T all-purpose flour
Raspberry Jam Variation:
1/3 C raspberry jam
finely chopped nuts

Chocolate variation:
1/3 C unsweetened cocoa powder
1/3 C coarse ground sugar
Mint Truffle Hershey Kisses

Preheat oven to 375F. In a large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
Roll dough into 3/4" balls roll into nuts (for raspberry variation) or coarse sugar (chocolate variation)and place 2" apart on ungreased cookie sheets.

Using thumb or a spoon, make an indent in the middle of each ball. Spoon 1/4 tsp of jam into each indentation. For chocolate version, skip this step.
Bake 8-10 minutes or until edges golden brown. Remove from oven and cool 5 mintues before using a spatula to transfer to cooling racks. For chocolate version, press chocolate kiss into each cookie immediately after removing from oven.

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