Monday, December 10, 2012

Easy Raspberry Thumbprints

Have you ever had a crazy holiday week, where you have parties, get togethers, gatherings, and gifts!  And your rushing all over the place, then you child looks at you and says "Mom, you're supposed to bring cookies".  The temptation to buy them from the grocery store is very great, but then, they all know you love to bake, so they're expecting something homemade, special and delicious.  These cookies combine the best of both worlds, it's quick and easy, but it also gives the air of homemade and the impression that you slaved for hours.

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!

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