James’ Favorite Lemon Raspberry Crunch Thumbprints

lemon raspberry crunch cookies
My son requested these cookies for Christmas. I created this recipe when he was in 4th grade. Now he’s getting ready to graduate from college. Where did the time go…I’m serious, WHERE? Anyway, we just finished a batch and I thought I’d post our results. James is a great baking partner, he jumps right in and does whatever’s needed. We had a great day baking cookies. It’s one of the best parts of getting ready for Christmas. I hope you enjoy this recipe and that it becomes one of your favorites as well!

LEMON RASPBERRY CRUNCH THUMBPRINTS

1 (18.25) package yellow cake mix
1/3 cup vegetable oil
1 Tbsp. lemon zest
1/4 cup fresh lemon juice
1 egg
3 cups crisp rice cereal
6 Tbsp. seedless red raspberry jam

DIRECTIONS
1. Preheat oven to 375°

2. Combine cake mix, oil, lemon zest*, lemon juice, and egg. Beat on low speed until well blended. Add cereal and mix until combined.

3. Drop by heaping teaspoons 2 inches apart on ungreased cookie sheets. Using a round teaspoon, dip back of teaspoon in flour; press in middle of dropped cookies to make an indentation. Fill with approximately 1/2 teaspoon of jam in center of each cookie.

4. Bake 9-11 minutes or until lightly browned. Cool cookies 1 minute on baking sheet then remove to wire rack and cool completely.

Makes 3 dozen cookies

*Remember to zest the lemon before you squeeze it for its juice. This is an important step that really boosts the lemon flavor.

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