Hands on time: 10 minutes
Cooking time: 14-18 minutes
If frozen, thaw dough prior to baking.
Preheat oven to 350F. Take the dough out of the bag and roll dough into approximately 36, 1” balls. Place balls onto an ungreased cookie sheet (or line with parchment paper), 2” apart. Make a small indentation into each cookie with your thumb. Fill each indentation with raspberry jam.
Bake for 14-18 mins or until edges are slightly browned. Once out of the oven let them stand for 1 minute. Remove from cookie sheet and cool. Massage the glaze bag & snip a small hole in the corner. Lightly drizzle over cooled cookies.