Raspberry Cookies Ingredients
1 package Jiffy raspberry muffin mix
1 tablespoon instant vanilla pudding (dry)
1 tablespoon butter or margarine, softened
2 tablespoons quick-cooking oats Instructions
Heat oven to 375 degrees F. Lightly grease cookie sheet.
Blend muffin mix, oats and dry instant vanilla pudding mix in a small bowl.
Cut in softened butter or margarine until mixture resembles fine crumbs.
Mix in egg until well blended.
Roll into 3/4- to 1-inch balls and flatten slightly with a fork.
Bake for 10 to 12 minutes or until lightly brown.
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