Cream Cheese Thumbprint Cookies Recipes

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.

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

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.
• Place on a parchment lined or greased cookie sheet and use your thumb to press deeply in the center of each ball.
• Fill with Raspberry or Apricot Jam.
• Bake at 350 for 10-13 minutes.

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.

PHILADELPHIA CREAM CHEESE-LEMON THUMBPRINT COOKIES

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.

RED VELVET THUMBPRINT COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla and food coloring. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Roll into 1-in. balls; roll in coarse sugar. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake 10 minutes. Meanwhile, for filling, beat cream cheese, sugar, egg white, vanilla and salt until blended. Reshape indentations in par-baked cookies as needed. Fill each with 1 teaspoon filling. Bake until filling is set, 10-12 minutes longer. Remove to wire racks to cool completely.

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.

RED VELVET-CREAM CHEESE THUMBPRINT COOKIES

Steps:

• Heat oven to 325°F.
• Beat cake mix, whole egg, oil, chocolate and food coloring in large bowl with mixer until blended.
• Roll dough into 32 balls, using about 1 Tbsp. dough for each ball.
• Place balls, 1 inch apart, on baking sheets sprayed with cooking spray. Press your thumb into center of each ball to make indentation. Bake 10 min.
• Meanwhile, beat cream cheese and sugar in medium bowl with mixer until blended. Add egg yolk; mix well.
• Spoon cream cheese mixture into centers of cookies, adding about 1/2 tsp. cream cheese mixture to each cookie.
• Bake cookies additional 10 to 12 min or until centers are set. Cool 3 min. Remove cookies 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.