Katie's Cheesecake Delights

"Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate."

INGREDIENTS (Nutrition)

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix

1 pkg. (4 serving size) cheesecake flavor instant pudding & pie filling mix

1/2 cup vegetable oil

1 egg

1/4 cup seedless raspberry jam

3 ounces white chocolate baking bar, coarsely grated

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DIRECTIONS

Heat oven to 350 degrees F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.

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.

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.

FOOTNOTES

High Altitude (3500-6500 ft): Bake 10 to 12 minutes.

Substitution: You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.

Success: Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.