Raspberry thumbprint cookies

This is so easy a child could do it and my sixteen year old does it some times.

prep time 1 hr 10 min  start to finish 1 hr 10 min

makes 5 1/2 dozen depend on how big you make them.

1 pouch betty crocker sugar cookie mix

1/2 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

red or green sugar, if desire.

 heat over to 375 degrees.  I nlarge bowl, sir cookie mix, butter, egg and flour until soft 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.  coll 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.  sprinke with colored sugar.

Now make this recipe your own.  I use polanders preserves instead of jam.  I also use a number of flavors.  I make the cookies smaller so that they are more bite size.  The jam you use will very from the measurements that the recipe calls for depending on how bit or small the cookies are. I use both white and chocolate chips on the cookies as well. 

My husband likes mint and my daughter likes blueberry.