Cream Cheese Thumbprint Cookies
Thumbprint cookies are made with rich cream cheese and butter cookie dough. Use raspberry, apricot, or strawberry jam in the cookie centers.
- Preparation:
- Cooking:
- Total:
- Serves: 48 persons
Ingredients
- 1package (8 ounces) cream cheese (softened)
- ¾cup butter (softened)
- 1cup granulated sugar
- 1 ½teaspoons vanilla extract
- 2 ¼cups all-purpose flour
- ½teaspoon baking soda
- ¾cup chopped pecans
- 1cup raspberry (or strawberry) preserves
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.Step 3
Beat the butter and cream cheese in a mixing bowl until light. Add the sugar and beat at medium speed until well blended. Beat in the vanilla.Step 4
Add flour and baking soda; mix well.Step 5
Fold in the chopped pecans; mix well; chill dough for 30 minutes.Step 6
Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.Step 7
Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.Step 8
Bake for 8 to 12 minutes, or until lightly browned. Remove to cooling racks to cool completely. Makes about 4 to 5 dozen. Tips and Variations