Transform a box of strawberry cake mix and strawberry jam into sweet melt-in-your-mouth thumbprint cookies. You could use any type of berry jam you prefer, too.
1 (15.25 ounce) package strawberry-flavor cake mix
1/2 cup vegetable oil
2 large eggs
1 cup strawberry jam
Strawberry Glaze
Preheat the oven to 350 degrees F (180 degrees C).
Stir together cake mix, oil, and eggs in a large bowl until mixture comes together as a dough. Roll dough into 48 (1 inch) balls; arrange 2 inches apart on ungreased cookie sheets. Press center of each ball with your thumb to make an indentation about 1/2-inch deep.
Bake until edges are just set (cookies will be soft set), 6 to 8 minutes. Cool cookies on cookie sheets 5 minutes, then transfer to a wire rack to cool completely.
When cool, press indentations again. Fill center of each indentation with 1 teaspoon jam. Drizzle with Strawberry Glaze (recipe below).
Process 1 cup chopped strawberries in a food processor until smooth. Whisk 1 1/4 teaspoon cornstarch and 1 tablespoon cold water in a medium saucepan until cornstarch is dissolved. Add strawberry puree and 2 tablespoon sugar; cook over medium heat, stirring constantly, until boiling and thickened. Remove from heat. Stir in 1 teaspoon butter and 1/2 teaspoon lemon juice until butter has melted. Cool before using. Makes 2/3 cup.
