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Crispy Thumbprint Cookies
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Crispy Thumbprint Cookies
Prep and Cook Time 30 minutes
YIELD Makes 3 dozen cookies
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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:
- Preheat oven to 375°F.
- 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.
- 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.
- Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on cookie sheets. Remove to wire racks to cool completely.
This recipe appears in:
Butter & Sugar
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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