CREAM CHEESE THUMBPRINT COOKIES
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.
- 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.
- Add flour and baking soda; mix well.
- Fold in the chopped pecans; mix well; chill dough for 30 minutes.
- Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.
- Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.
- 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
Nutrition Facts : Calories 110 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 8 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
MOM'S CREAM CHEESE THUMBPRINT COOKIES
This is the ONLY thumbprint I will make. I tried other recipes and this one is the best. The cream cheese keeps the cookies from being dry and cracking. They look as good as they taste
Provided by Chef OG
Categories Dessert
Time 30m
Yield 24-30 cookies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
- Mix flour and salt in a separate bowl.
- Add flour mixture in small batches to the butter mixture mixing well.
- Chill dough for 2-3 hours.
- Roll into 1"balls dip in egg white and roll in chopped nuts.
- Fill with Raspberry or Apricot Jam.
- Bake at 350 for 10-13 minutes.
PHILADELPHIA CREAM CHEESE-LEMON THUMBPRINT COOKIES
Bake a batch of PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies for your family and friends. Ready to serve quicker than a trip to a fancy bakery, these PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies are simple and scrumptious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.
- Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.
- Transfer to a large freezer bag or piping bag and refrigerate until ready to use.
- Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.
- Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.
- Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.
- Bake for 11 to 12 minutes until edges are lightly browned.
- Cool completely on a wire rack before frosting.
- Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of the chilled cream cheese frosting. Serve immediately.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9506 g
PHILADELPHIA CREAM CHEESE SUGAR COOKIES
Make and share this Philadelphia Cream Cheese Sugar Cookies recipe from Food.com.
Provided by MJMommy13
Categories Dessert
Time 12m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
- Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.
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