Chocolate candies and raspberry jam combineto make these tasty holiday cookies.
Recipe: Raspberry Twinkles
Cookies: 1 (13-ounce) package NESTL CRUNCH Jingles, unwrapped 1 cup (2 sticks) butter, softened 2/3 cup granulated sugar 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup raspberry jam
Glaze: 1 cup powdered sugar 1 tablespoon butter, softened 1 tablespoon milk or water
For Cookies: Beat butter, granulated sugarand vanilla extract in large mixer bowl until creamy. Graduallybeat in flour. Cover; refrigerate for 1 hour.
Preheat oven to 350°F (175°C).
Shape dough into 1-inch balls; place 2inches apart on ungreased baking sheets. Press thumb into topsto make 1/2-inch-deep depressions (dough will crack around edges).Fill each depression with about 1/4 teaspoon jam.
Bake for 14 to 16 minutes or until edgesare lightly browned. Immediately press 1 Nestl Jingleinto center of each cookie. Cool cookies on baking sheets for2 minutes; remove to wire racks to cool completely.
For Glaze: Combine powdered sugar, 1 tablespoonbutter and milk in small mixer bowl; whisk until smooth. Addmore milk if needed. Drizzle over tops of cookies.
Makes 42 cookies.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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