Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.

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Recipe Summary

total:
1 hr
prep:
1 hr
Servings:
36
Yield:
3 dozen cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.

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  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.

  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

Tips

High Altitude (3500-6500 ft): Bake 10 to 12 minutes.

Substitution: You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.

Success: Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.

Nutrition Facts

118 calories; protein 0.9g; carbohydrates 15.9g; fat 5.7g; cholesterol 5mg; sodium 55.1mg. Full Nutrition
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