Oh it’s our favorite time of year! Time for holiday baking! And this year friends, I did something I’ve never done before: embarked on a day long cookie baking marathon. Pros: everything got done in a day. Cons: I was as sore at the end of the day on my feet and running around the kitchen as a good workout. 🙂 But let’s talk cookies. This one has been a staple for years (and was my mom’s favorite, so I have to make them) Plus, they’re really easy!
One pouch sugar cookie mix
One box cheesecake flavored instant pudding*
1/2 cup vegetable oil
Raspberry jam (although I’ve switched to a four fruit jam blend of strawberries, cherries, red currants, and raspberries)
White chocolate baking bar**
Pre-heat oven to 350 degrees. Stir cookie mix, pudding, oil and egg until a dough forms. Shape into one inch balls.
On a parchment lined baking sheet, place balls two inches apart. Using your thumb, make a little well in the middle of each cookie. Spoon in a bit of jam into each indentation (a half teaspoon is about right).
Bake 8 to 10 minutes or until the edges are golden brown. Cool a minute, sprinkle with the white chocolate, then place on a baking rack to cool completely.
* for some reason, I’ve had several holidays where this has been hard to find. I have used the sugar-free cheesecake flavor in a pinch with great results
** You can either chop the chocolate coarsely or if you’re feeling fancy (which I was because this was only batch one), shave it finely using a microplane grater.
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