Cake Mix Thumbprint Cookies
15.25oz boxed cake mix, any flavor
1/3 cup vegetable oil
1 tsp vanilla
2 large eggs
jam, in a complementary flavor to cake mix
1. In a bowl, stir together all ingredients except the jam. Chill dough at least 30 minutes.
2. Preheat oven to 350.
3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies).
4. Make an indent in the center of each with finger tip.
5. Scoop some jam into a small bowl and stir it so it becomes just slightly less dense. Fill each indent with about 1/2 tsp of jam but not to overflowing.
6. Bake for 9-11 minutes (9 minutes in my oven), until cookies have a matte look and are just starting to crackle on top.
7. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in a single layer in an airtight container.
VARIATIONS
Red Velvet
Use seedless raspberry jam. After cookies have cooled completely, add a small dollop of cream cheese frosting on top of the jam.
Notes:
If you find these cookies spread too much for your preference, add 1 tbsp of flour to the cookie mix in step 1. If cookies are still spreading too much, increase that to 2 tbsp.
Makes approximately 2 dozen cookies.
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