If I had a signature recipe, this would be it! I’ve made these delectable treats for every family event in the past four years, and every time I get compliments and they’re gobbled up. So, you should feel very special I’m sharing my secret recipe with you. Ladies, I even got marriage proposals from these!
RASBERRY THUMBPRINT COOKIES
| 1 | cup sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1/8 | teaspoon ground nutmeg |
| 1 | egg |
| 2 3/4 | Cups all-purpose flour |
| ½ | teaspoon baking soda Rasberry Jam |
| ½ | Cup white chocolate chips Sprinkles, if desired |
1. Preheat oven to 375
2. Beat sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
3. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
 |
| These are about to become delicious! |
4. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
5. 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, if desired.
No comments:
Post a Comment