This easy Raspberry Thumbprint Cookies recipe is made with a package of sugar cookie mix. A semi homemade Christmas cookie recipe that tastes just like homemade and is made in half the time.
In a large bowl mix the cookie mix, softened butter, egg, orange zest and flour until a dough forms. Using a small dough scoop or a teaspoon to scoop the dough form balls that are about 1 ½ inches round.
Place cookie balls on prepared cookie sheet. Use a spoon to make an indention in each cookie. Scoop ¼ teaspoon of the raspberry jam and fill the indention of each cookie. Chill for 10-15 minutes.
Bake at 350°F for 10 to 12 minutes or until the edges are lightly golden. Remove the baking sheet from the oven and allow the cookies to cool for 10 minutes before moving them to a cooling rack. Allow to cool completely. Repeat with remaining cookie dough.
Melt a ½ cup of premium white chocolate chips. Snip a tiny hole in one corner of the bag and drizzle each cookie with the melted white chocolate. Store in an air tight container or package in cellophane bags to gift for the Christmas holiday.