Preheat oven to 375F degrees.

In large bowl, stir cookie mix, butter, egg and flour until dough forms.

Chill dough in refrigerator for about 1 hour.

Roll dough into 3/4 inch balls; place 2 inched apart on ungreased baking sheet. Using thumb or handle of wooden spoon, make indentation in center of each cook. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheet to wire rack. (place in fridge to cool faster)

In small microwavable bowl, microwave baking chips on high 1 to 2 minutes or until chips are melted; stir until smooth. Use a spoon to drizzle white chocolate onto cookie and sprinkle with sugar.

Store cookies in an airtight container at room temperature or in refrigerator for chilled cookies for up to 1 week.