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Crispy Thumbprint Cookies


Crispy Thumbprint Cookies

Crispy Thumbprint Cookies

Prep and Cook Time 30 minutes

Yield

Makes 3 dozen cookies

Ingredients

1 package (about 18 ounces) yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups crisp rice cereal, crushed
1/2 cup chopped walnuts
6 tablespoons raspberry or strawberry preserves

Preparation

  1. Preheat oven to 375°F.
  2. Combine cake mix, oil, water and egg in large bowl. Beat with electric mixer at medium speed until well blended. Add cereal and walnuts; mix until well blended.
  3. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Use thumb to make indentation in each cookie. Spoon about 1/2 teaspoon preserves into center of each cookie.
  4. Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on cookie sheets. Remove to wire racks to cool completely.

Nutritional Information

Serving Size: 1 cookie
Protein 2 g
Fiber <1 g
Carbohydrate 20 g
Cholesterol 6 mg
Total Fat 6 g
Calories 136
Sodium 145 mg

Dietary Exchange

Fat 1
Fruit 1/2
Starch 1

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