Recipie 3: Crispy Thumbprint Cookies

1 package (18.25 ounces) yellow cake mix

½ cup vegetable oil

¼ cup water          

1 egg

3 cups rice crisp cereal, crushed

½ cup chopped walnut

6 tablespoons raspberry or strawberry preserves

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 Preheat oven to 375ᵒ F

Combine cake mix, oil, water and egg. Beat at medium speed of electric mixer until well blended. Add cereal and walnuts; mix until well blended.

Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheet. Use thumbs to make indentation in each cookie. Spoon about ½ teaspoon preserves into center of each cookie.

Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on baking sheet; remove from baking sheet to wire rack to cool completely.

Book: The Cake Mix Bible