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Raspberry Thumbprint Cookies: Cookie Jar

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This tender cream cheese cookie is filled with fresh raspberry jam!
Ingredients
  Softened butter 1 Cup (16 tbs)
  Cream cheese 3 Ounce
  Sugar 1 Cup (16 tbs)
  Egg yolk 1
  Vanilla extract 3 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Raspberry jam 1 Cup (16 tbs)
Directions

MAKING:
1. Preheat to 350°F. Line baking sheet with parchment paper.
2. In a mixer cream the butter, cream cheese and sugar until light and fluffy.
3. Beat in the egg yolk and vanilla.
4. Add flour and mix well. Cover and refrigerate for 1 hour.
5. Use a 1-1/2" cookie scoop to portion out the dough, then roll in your hands to make little balls.
6. Place on a parchment lined baking sheet. Use the tip of your finger to make a well inside the center of each dough ball.
7. Fill with a teaspoonful of raspberry jam.
8. Bake at 350° for 12 minutes or until set. Remove to wire rack to cool.

SERVING:
9. Serve after the cookies are completely cooled down with your favorite beverages and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Cream Cheese
Preparation Time: 
90 Minutes
Cook Time: 
15 Minutes
Ready In: 
105 Minutes

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