Zutaten für Jelly Filled Thumbprints
- Refrigerated Sugar Cookie Dough
- Shredded Coconut
- Seedless Raspberry Jam
- White Vanilla Chip
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Zubereitung von Jelly Filled Thumbprints
- Preheat oven to 350°F (175°C).
- In a large bowl, gently break up 16 ounces (one package) of refrigerated sugar cookie dough.
- Stir in 1 cup of sweetened shredded coconut.
- Roll the cookie dough into 1-inch balls.
- Place the balls 2 inches apart on ungreased baking sheets.
- Using your thumb or the handle of a wooden spoon, make an indentation in the center of each cookie.
- Spoon about 1/2 teaspoon of your favorite jam into each indentation.
- Bake for 10-13 minutes, or until the edges are light golden brown.
- Immediately remove the cookies from the baking sheets and place them on wire racks to cool.
- Let the cookies cool for 5 minutes.
- Place 1/2 cup of vanilla chips in a small, resealable microwave-safe bag.
- Microwave on high for 45-60 seconds, or until melted.
- Knead the bag until the chips are completely smooth and melted.
- If necessary, microwave in 10-second intervals until smooth.
- Snip a small corner off the bag.
- Gently squeeze the bag to drizzle the melted vanilla chips over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
9g
Carbs
4g
