Easy Strawberry Thumbprint cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened
1 egg
3 tablespoons flour
1/3 cup seedless Strawberry 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.

*High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.



*Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.