Raspberry Thumbprint Cookies


Oreo Balls


Lovin' Cups

Raspberry Thumbprint Cookies

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/3 cup seedless raspberry jam
  • 1 cup white vanilla baking chips


Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.


Recipe From Barb via Betty Crocker

Oreo Balls

  • 1 package of Oreos crushed (not double stuffed)
  • 1 – 8 oz package of cream cheese (room temperature)

Optional Decor:

  • White chocolate discs (melted)
  • Dark chocolate chips (melted)
  • Sprinkles

Combine Oreos and cream cheese.

Roll into balls and refrigerate.

Melt white chocolate disc.

Dip balls and place on wax paper covered baking sheet.

Drizzle with dark chocolate or sprinkles.

Keep refrigerated.



Recipe from Christine Taylor

Lovin’ Cups


  • Pillsbury Sugar Cookie Dough (ready to bake tube)
  • about 30-40 miniature Reese’s butter cups unwrapped


Preheat oven to 350 degrees F.

Cut the Sugar Cookie Dough into 9 equal pieces.  Then cut each coin into quarters. Shape into 1
inch balls and place each into a greased mini muffin tin (or use paper liners).

Bake at 350 degrees for about 10 minutes. Remove from oven and immediately press a mini
peanut butter cup into each ball. Cool and carefully remove from pan.


This is a Lupole Family staple!  It is easy to make and the kiddos can help!  The only issue is, it’s going to be hard to not eat them all while removing them from the pan!

So Yummy!


Recipe from Hannah Lupole