Preheat oven to 375°F and line a baking sheet with parchment paper.

Make cookie dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into a 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.

Bake for 18 minutes or until edges are golden brown. Cool 5 minutes. Using the handle of a wooden spoon or finger, make a depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous raspberry jam. Cool completely on pan. Remove to a cutting board

Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll into 10 pieces.