Red Raspberry Cream Cheese Thumbprints 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

RED RASPBERRY CREAM CHEESE THUMBPRINTS

Steps:

• 1. Mix together cream cheese and granulated sugar. Add more sugar for desired sweetness. Set aside.
• 2. Meanwhile, preheat oven to 350 degrees. Mix brown sugar, shortening, butter, vanilla and egg yolks. Stir in flour and salt.
• 3. Shape into 1 1/2 inch balls. Beat egg whites slightly and dip each ball into egg white and roll in chopped walnuts and pecans. Place on an ungreased cookie sheet.
• 4. Press thumb deeply in the center of each cookie. Bake until light brown for 10 minutes.
• 5. Remove cookies from oven and place cookies on wire cooling rack. Once cooled, fill thumbprints with cream cheese and top with red raspberry preserves.

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-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY CREAM CHEESE THUMBPRINTS

Steps:

• 1. In a large bowl with an electric mixer, beat together the butter, sugar and cream cheese until smooth. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and zest. 2. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture in 2 or 3 portions, mixing just until the flour is incorporated and the dough is smooth. Cover with plastic wrap and refrigerate for about 1 hour, or until firm. 3. When ready to bake, preheat the oven to 350°F (180°C). Line 2 cookie sheets with baker's parchment paper. 4. Roll the dough into 1 in (2 cm) balls and arrange on the prepared cookie sheets, leaving about 2 in (5 cm) between them. With a finger or the handle of a wooden spoon, make an indentation in the top of each ball, then fill with a tiny spoonful of jam. Place in the preheated oven and bake 8 to 10 minutes or until lightly browned on the bottom. Remove to a rack to cool completely, then dust the cookies lightly with icing sugar.

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.

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.

CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY

Steps:

• Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
• Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.