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Ingredients Jump to Instructions ↓

  1. 1 (1 pound 1 1/2 ounce) pouch Betty Crocker® sugar cookie mix

  2. 1 cup butter or margarine, softened

  3. 1 egg

  4. 3 tablespoons Gold Medal® all-purpose flour

  5. 3 tablespoons seedless raspberry jam

  6. 3/4 cup powdered sugar

  7. 2 teaspoons milk, or as needed

Instructions Jump to Ingredients ↑

  1. Mix cookie dough as directed on package, 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 degrees F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes.

  3. Using handle of wooden spoon, 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.

  4. Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces. Store tightly covered at room temperature.

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