Ingredients Jump to Instructions ↓

  1. 1 pouch Betty Crocker® sugar cookie mix

  2. Butter and egg called for on cookie mix pouch as directed for drop cookies

  3. 3 tablespoons Gold Medal® all-purpose flour

  4. 3 tablespoons seedless raspberry, apricot or your favorite jam

  5. 3/4 cup powdered sugar

  6. 2 to 3 teaspoons milk

Instructions Jump to Ingredients ↑

  1. Make cookie dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.

  2. Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.

  3. Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.


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