Raspberry Cream Cheese Thumbprint Cookies Food

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

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
• Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
• Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
• Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
• Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

RASPBERRY & CREAM CHEESE THUMBPRINT COOKIES

Steps:

• Cream the sugar, butter and cream cheese together until light and fluffy using a stand mixer or electric hand mixer (or some elbow grease). Add the egg yolk and vanilla extract and continue to beat until all the ingredients are combined. Add the flour and salt and mix until a soft dough comes together. Chill the dough for 1 hour.
• Make the filling by combining the cream cheese, sugar and egg and mixing until smooth. Set the filling aside. Place the chopped toasted pecans in a shallow dish and set them aside as well.
• Pre-heat the oven to 350°F.
• Scoop tablespoons of the chilled dough and roll into balls. Then lightly roll the dough balls in the chopped toasted pecans. The dough balls should be partially covered with nuts, not completely covered. Place the dough balls on a baking sheet, two inches apart. Press a divot into the middle of each dough ball with your thumb or the back of a ½-teaspoon measuring spoon, flattening the dough ball slightly. Spoon or pipe a small dollop of the cream cheese filling into the divot of each dough ball.Then top the cream cheese with some of the raspberry jam to fill the center.
• Transfer the baking sheet to the oven and bake the cookies at 350°F for 15 to 20 minutes, until the cookies have set. Cool the cookies on the baking pan for 5 minutes, then transfer them to cooling rack to cool completely.
• Store the cookies for up to 2 weeks in an airtight container.

MOM'S CREAM CHEESE THUMBPRINT COOKIES

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.

RASPBERRY THUMBPRINTS

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 375°.
• Mix together cookie mix, butter, egg and flour until dough forms.
• Shape dough into balls using medium cookie scoop.
• Place 2-inches apart on ungreased cookie sheet.
• Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown.
• Cool 5 minutes; remove from cookie sheet to wire rack.
• Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

CHOCOLATE-RASPBERRY THUMBPRINTS

Steps:

• Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
• Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
• Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.