Wednesday, July 22, 2009

Jelly-Filled Thumbprints

1 roll (18 oz) Pillsbury refrigerated sugar cookies
1 cup flaked or shredded coconut
1/2 cup seedless raspberry jam or red currant jelly
1/3 cup white vanilla chips

Heat oven to 350. Into large bowl, break up cookie dough. Stir in coconut.

Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. With thumb or spoon handle, make indentation in center of each cookie. Spoon about 1/2 teaspoon jam into each indentation.

Bake 10-13 minutes or until edges are light golden brown. Cool for 5 minutes.

Into small resealable food-storage plastic bag, place vanilla chips; seal bag. Microwave for 30-45 seconds. Squeeze bag until chips are smooth. Microwave longer if necessary. Cut a small hole in bottom corner of the bag. Squeeze the bag gently to drizzle melted chips over cookies.

What I did differently from the recipe:
Instead of a roll of sugar cookies, I bought the Ready to Bake. They were cheaper and made 8 more cookies. I didn't put coconut in the cookies, partially because I don't like coconut and partially because I didn't have time to run to the health food store to buy just a cup of coconut. And the store I went to didn't sell vanilla chips, so I used white chocolate.

What I'll do differently next time:
I would like to try them with vanilla chips, or maybe a different jelly. These were so good, but they can easily be changed to your taste. You could use peanut butter cookie mix instead of sugar, and they would become peanut butter and jelly cookies. Or try any type of jam or jelly besides the ones listed in the recipe.

Thumbs up!! Super easy and really tasty!

1 comment:

Ken Loyd said...

Thumbs up, indeed! I loved them both iced and non-iced. I can see the possiblilities with different fruit flavors or switching ingredients. Keep 'em coming.