Raspberry Thumbprint Cookies

These are simply to.die.for. And while at my good friend Alicia's a week ago, we devoured more than a few! Thanks Alicia for turning me on to this great recipe!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix (or another cookie mix like Krusteaz)
1/2 cup butter or margarine, softened
1 egg
3 tablespoons all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips ( or use powdered sugar and a little milk to make it the same consistency)
Red 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.

Tips:

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.
Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips.
Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

recipe found at betty crocker