Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1
box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1/2
cup vegetable oil
1
egg
1/4
cup seedless raspberry jam
3
oz white chocolate baking bar, coarsely grated
Preparation
Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
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.
