Raspberry Twinkles are a fantastic flavor combination of Nestlé Crunch and raspberry jam. These tasty holiday cookies are perfect to leave out for Santa on that special night.
- 1 package (13 ounces) NESTLÉ CRUNCH Jingles, unwrapped
- NESTLÉ Milk Chocolate Jingles
- 1 cup (2 sticks) butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1 tablespoon milk or water
BEAT butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Gradually beat in flour. Cover; refrigerate for 1 hour.
PREHEAT oven to 350° F.
SHAPE dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions (dough will crack around edges). Fill each depression with about 1/4 teaspoon jam.
BAKE for 14 to 16 minutes or until edges are lightly browned. Immediately press 1 Nestlé Jingle into center of each cookie. Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE powdered sugar, 1 tablespoon butter and milk in small mixer bowl; whisk until smooth. Add more milk if needed. Drizzle over tops of cookies.
Review This Recipe
Cookie part was great, easy, and quick. However, the candy is too large for the cookie. So I used chocolate/peanutbutter kiss's (a smaller candy) and made then into peanutbutter and jam cookies. Worked for us.
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