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
Yum! I didn't care for the Jingles, and used Huggies the white and milk chocolate swirled for 1/2 and dark kisses for the other half. Used heavy cream in glaze and a little more butter. Excellent with these modifications. Freezes great!
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