Crispy Thumbprint Cookies

These Crispy Thumbprint Cookies combine the classic flavors of yellow cake mix and fruity preserves with a delightful crunch from crisp rice cereal and walnuts. The result is a sweet, chewy cookie with a satisfying texture that makes them irresistible. Perfect for any occasion, these cookies are easy to make and sure to please everyone!

Ingredients:

• 1 package (18.25 ounces) yellow cake mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 egg
• 3 cups crisp rice cereal, crushed
• 1/2 cup chopped walnuts
• 6 tablespoons raspberry or strawberry preserves

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the yellow cake mix, vegetable oil, water, and egg. Mix until well combined.
3. Fold in the crushed crisp rice cereal and chopped walnuts until evenly distributed.
4. Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, leaving space between each cookie.
5. Using your thumb or the back of a spoon, make an indentation in the center of each cookie ball.
6. Fill each indentation with about a teaspoon of raspberry or strawberry preserves.
7. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.