Ingredients Jump to Instructions ↓

  1. 1 (13-ounce) package NESTLÉ CRUNCH Jingles, unwrapped

  2. 1 cup (2 sticks) butter, softened

  3. 2/3 cup granulated sugar

  4. 1/2 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 1/2 cup raspberry jam Glaze:

  7. 1 cup powdered sugar

  8. 1 tablespoon butter, softened

  9. 1 tablespoon milk or water

Instructions Jump to Ingredients ↑

  1. For Cookies: 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 (175°C). 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. For Glaze: 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.


Send feedback