Raspberry Lemonade Thumbprint Cookies #AprilShowers #SundaySupper
 
Prep time
Cook time
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Tangy lemon and raspberry cookies perfect for any occasion.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 1 box Pillsbury Pink Lemonade cookie mix
  • 1 egg
  • ½ Cup of butter
  • 1 Tablespoon of Raspberry extract
  • ⅓ Cup Raspberry Polaner All Fruit Spread
  • Optional sprinkles for decorating
Instructions
  1. Preheat oven to 375 degrees F
  2. Combine cookie mix, softened butter, raspberry extract, and egg in large bowl. Mix until soft dough is formed.
  3. Using a small scoop, drop rounds of cookie dough on prepared baking sheet
  4. Press down with your thumb to make a small well in the center of the cookie. Be careful not to press to deep. Fill well with ½ teaspoon of fruit spread
  5. Bake for 12-15 minutes or until slightly firm and edges start to brown
  6. Allow to cool for a few minutes on the cookie sheet.
  7. Move cookies to a wire rack to finish cooling
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/raspberry-lemonade-thumbprint-cookies-aprilshowers-sundaysupper