Quick And Easy Cooking

This is a recipe that has been in my family for years. I think the original recipe called for raspberry jam, but we prefer strawberry jam. This is a very easy cookie to make and is great for kids to help with. The cookie is very light, but has a nice cheesecake flavor. If you do not like strawberry jam, then try it with another flavor of jam or jelly. Blackberry may be nice or maybe even apricot. I’ve thought of substituting the cheesecake instant pudding for chocolate and then using cherry jelly as the center, but I have not tried that as of yet.

Ingredients

1 pouch sugar cake mix

1 box cheesecake flavor instant pudding and pie filling (4 serving size)

1/2 cup vegetable oil

1 egg

1/4 cup strawberry jam

Directions

Heat oven to 350 degrees. In large bowl, stir cooking mix, dry pudding mix, oil and egg until soft dough forms.

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes.

You can substitute vanilla pudding mix for the cheesecake flavor.