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Crispy Thumbprint Cookies
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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 |
This recipe appears in: Butter & Sugar
