Raspberry Thumbprint Cookies



1 pouch (1 lb 1.5 oz) Betty CrockerŽ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold MedalŽ all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1.Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
2.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.
3.Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4.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.

Yield: 5 1/2 dozen