Monday, December 10, 2012
Easy Raspberry Thumbprints
Quick, easy, special.
Bakehouse Creations Prepared Sugar Cookie Dough (in the refrigerated aisle)
Berryhill Red Raspberry Preserves
2 Tbs. Baker's Corner Vanilla Frosting
Preheat oven to 325 degrees.
Open cookie dough and cut apart into 24 squares. Roll each square into a ball.
Place balls about 1 1/2" apart on a greased cookie sheet (or a cookie sheet covered in parchment paper, which is my preferred method) Using a 1/4 Tsp measure (or your thumb if your nails aren't too long!), press a well into the center of each ball. Spoon in about 1/4 tsp of the preserves into the well.
Bake 14-18 minutes until cookies are spread and flattened and preserves are bubbly. I know this seems long, but trust me, it takes that long at the lowered temperature.
Allow to cool for about 1 minute before trying to remove from the tray. I also recommend letting them cool on a rack completely before trying to consume, the jelly will be very hot. Let's just say I learned the hard way.
Melt frosting in the microwave for about 10-20 seconds. Using a fork, drizzle over cooled cookies.
**another substitution idea....use Peanut Butter Cookie dough instead of Sugar Cookie dough and make PB&J cookies!