Beat cream cheese and butter until light and fluffy,
scraping down the sides as needed. Add the sugar and
beat well.
Add in flour, a small bit at a time, beating on low
speed, just until incorporated. Cover bowl with
plastic wrap and place in the fridge for at least 45
minutes and up to 2 hours.
Preheat oven to 375 degrees. Using a cookie scoop,
scoop out 1 tablespoon sized balls of dough and roll
them into rounds. Lightly press your thumb in the
center of each round. Fill each indentation with 1/2
tsp of the jam.
Bake for 11-12 minutes or until just golden at the
edges. They will still be very soft when you remove
them from the oven. Cool on the baking sheet for at
least 10 minutes then carefully transfer to a
cooling rack to cool completely.
Originally Submitted
12/1/2021
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