Easy Crispy Thumbprint Cookies Recipe | Simple Dessert

INGREDIENTS

1 package (about 18 ounces) yellow cake mix 1/2 cup vegetable oil 1/4 cup water 1 egg 3 cups crisp rice cereal, crushed 1/2 cup chopped walnuts 6 tablespoons raspberry or strawberry preserves

PREPARATION:

1. Preheat oven to 375°F.
2. Combine cake mix, oil, water and egg in large bowl. Beat with electric mixer at medium speed until well blended. Add cereal and walnuts; mix until well blended.
3. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Use thumb to make indentation in each cookie. Spoon about 1/2 teaspoon preserves into center of each cookie.
4. Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on cookie sheets. Remove to wire racks to cool completely.

This recipe appears in: Butter & Sugar NUTRITIONAL INFORMATION: Serving Size: 1 cookie Protein 2 g Fiber <1 g Carbohydrate 20 g Cholesterol 6 mg Total Fat 6 g Calories 136 Sodium 145 mg DIETARY EXCHANGE: Fat 1 Fruit 1/2 Starch 1