Raspberry Thumbprint Cookies

Ingredients
1 pouch Betty Crocker sugar cookie mix (or make some from scratch)
1/2 cup butter, melted
1 egg
3 tbsp all-purpose flour
1/3 cup seedless raspberry jam
1 cup white chocolate baking chips

Preheat oven to 350.
In a large bowl, combine cookie mix, butter, egg, and flour until soft dough forms.
Roll dough into 3/4-inch balls. Place on ungreased cookie sheet.
Make an indentation in center of each cookie and spoon 1/4 tsp jam into each indentation.
Bake 8-10 minutes. Cool 5 minutes. Transfer to wire rack.
In a small bowl, Microwave white chocolate 1-2 minutes until melted and stir smooth.
Quickly spoon melted chocolate into ziplock bag. Cut small corner off bag.
Pipe melted chocolate overtop of cooled cookies.