Tuesday, January 13, 2015
Raspberry White Chocolate Cheesecake Cookies
Total Time 60 min
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1/2 cup vegetable oil
1/4 cup seedless raspberry jam
3 oz white chocolate baking bar, coarsely grated
1 Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
2 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.
3 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.