Ingredients:
COOKIES
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
GLAZE
1 cup powdered sugar
1 tablespoon butter, softened
1 tablespoon milk or water
Directions:
FOR COOKIES:
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.
FOR GLAZE:
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.
Estimated Times:
Prep Time:
40 minutes
Cooking Time:
14 minutes
Cooling Time:
60 minutes
Total Time:
114 minutes
Servings: 42