YUMMY! I made this using a GF pound cake mix that is currently no longer available from Tastefully Simple. This was a fun cookie to make and they disappeared quickly from the cookie jar. When I stored them, I placed a piece of wax paper between the layers to prevent the jam from sticking. Worked great!Ingredients:
Absolutely Almond Pound Cake Mix
1 stick softened butter (1/2 cup)
1 egg
1/2 c white chocolate chips
Rhubarb Strawberry Fruit Spread
Directions:
Combine first 4 ingredients in a large mixing bowl until a dough forms. Roll into 1-inch balls. Seal 6 cookies at a time in sealing wrap. Place cookies in labeled 1 gallon freezer bag.
Baking Instructions:
Thaw frozen balls. Preheat oven to 350 degrees. Place cookies 2 inches apart on a greased baking sheet. Bake 12-15 minutes or until lightly browned. While cookies are still warm, press a thumbprint into each cookie. Cool cookies completely. Fill thumbprints with Rhubarb Strawberry Fruit Spread. Makes approx 2 dozen cookies.
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