Makes 26 cookies


1 package (18 ounces) refrigerated sugar or chocolate cookie dough
All-purpose flour (optional)
3/4 cup plus 1 tablespoon fruit preserves, any flavor


  1. Grease cookie sheets. Remove dough from wrapper according to package directions. Sprinkle with flour to minimize sticking, if necessary.
  2. Cut dough into 26 (1-inch) slices; shape into balls, sprinkling with additional flour, if necessary. Place balls 2 inches apart on prepared cookie sheets. Press deep indentation in center of each ball with thumb. Freeze dough 20 minutes.
  3. Preheat oven to 350°F. Bake cookies 12 to 13 minutes or until edges are light golden brown (cookies will have started to puff up and lose their shape). Quickly press down indentation using tip of teaspoon.
  4. Return to oven 2 to 3 minutes or until cookies are golden brown and set. Cool cookies completely on cookie sheets. Fill each indentation with about 1-1/2 teaspoons preserves.


These cookies are just as delicious filled with peanut butter or melted semisweet chocolate chips.

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