Very Easy Raspberry Thumbprint Cookies Uses Cookie Mix Food

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 325F and line 3 cookie sheets with parchment paper.
• In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
• With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
• Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
• Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that's it's rounded on top because the jam will flatten out as the cookies bake.
• Bake for 15 minutes or until the edges are lightly browned.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until 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. 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. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
• Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
• Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

VERY EASY RASPBERRY THUMBPRINT COOKIES (USES COOKIE MIX)

Steps:

• Pre-heat oven to 375°F In large bowl, stir 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. 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. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Heat oven to 375.
• In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
• Form dough into 3/4 inch balls.
• Place on ungreased cookie sheet 2 inches apart.
• Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
• Spoon about 1/4 tsp of jam into each indentation.
• Bake 8-10 minutes or until light golden brown.
• Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
• In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
• Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 375°.
• Mix together cookie mix, butter, egg and flour until dough forms.
• Shape dough into balls using medium cookie scoop.
• 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.
• Cool 5 minutes; remove from cookie sheet to wire rack.
• 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.

BASIC COOKIE MIX

Steps:

• In a large bowl, combine all the ingredients.
• Sift the mixture twice.
• Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
• For Sugar Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine all ingredients.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
• For Chocolate Chip Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
• Stir in chocolate chips and nuts, distributing them well.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.

RASPBERRY STREUSEL BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
• Press half of dough into bottom of pan; bake 15 minutes.
• Spread jam over base.
• Crumble remaining dough over jam.
• Bake 20 to 25 minutes or until golden brown.
• Cool completely, about 2 hours.
• For bars, cut into 5 rows by 5 rows.