Raspberry Sugar Cups w/White Chocolate Drizzle
1 Roll refrigerated sugar cookie dough
1 jar Seedles Raspberry Jam
1 cup white chips
Preheat oven to 350 degrees F. Fill mini muffin pans with paper muffin liners.
Roll cookie dough into tablespoon size balls. Bake for about 10 minutes. Remove from oven. Make a well in each cookie by pressing the center with the back of a melon baller. Return cookies to oven until they are golden around the edges and set. Fill each cookie immediately with about a teaspoon of the jam. Melt white chips in microwave for about 1 minute. Stir until smooth. Place melted chips in a sandwich bag and poke a small hole in one corner. Drizzle over cookies.
makes about 48 cookies