Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Cheesecake Delights




Source of Recipe


Betty Crocker






Recipe Introduction


Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.





List of Ingredients



• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  
• 1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
  
• 1/2 cup vegetable oil
  
• 1 egg
  
• 1/4 cup seedless raspberry jam
  
• 3 oz white chocolate baking bar, coarsely grated
  






Instructions



1. Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
   
2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
   
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.
   






Final Comments


Makes: About 3 dozen cookies

Substitution
You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.
Success
Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.