Sunday, March 8, 2009

Crispy Thumbprint Cookies

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
6 tablespoons Smukers Special Reserve (with strawberry, cherry and raspberry)

Preheat oven to 375°F.
Combine cake mix, oil, water and egg in large bowl. Beat with electric mixer at medium speed until well blended. Add cereal and ; mix until well blended.

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.
Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on cookie sheets. Remove to wire racks to cool completely.

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