Raspberry Thumbprint Cookies

Source: Betty Crocker

- 1 package Betty Crocker sugar cookie mix
- 1 egg
- 3 tbsp flour
- 1/2 cup butter, softened
- Raspberry jam (or any jam would work!)
- White baking chips

- Preheat the oven to 375 degrees F.
- Mix sugar cookie mix, butter, egg and flour in a large bowl until dough forms.
- Roll dough into 3/4 inch balls and place on an ungreased baking sheet.
- Press your thumb into the center of each ball of dough to create a small dent. Fill the dent with jam.
- Bake for 8-10 minutes.
- Let cool for 5 minutes. Transfer to a wire cooling rack.
- Melt white baking chips in the microwave. (Tip: microwave the chips for 30 seconds and then stir. Microwave again for 30 seconds and stir. After that, microwave in 10 second increments, stirring between each.) Use a spoon to drizzle white chocolate over top of the cookies.