Ingredients
1
pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch as directed for drop cookies
3
tablespoons Gold Medal™ all-purpose flour
3
tablespoons seedless raspberry, apricot or your favorite jam
3/4
cup powdered sugar
2
to 3 teaspoons milk
Preparation
Make cookie dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.
