Raspberry Cream Cheese Thumbprint Cookies Recipes

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-ALMOND-CREAM CHEESE COOKIES

Steps:

• Place all filling ingredients except preserves and almonds in food processor. (Filling and dough also can be made using mixer.) Process 10 to 20 seconds or until combined. Place in small bowl; cover and refrigerate while preparing dough.
• Place butter and 1 1/3 cups sugar in food processor. Pulse 10 times or until combined; process 10 to 20 seconds or until soft and creamy. Add eggs and vanilla; process until combined. In medium bowl, stir together 3 1/4 cups of the flour, baking powder and salt. Add half of the flour mixture to food processor; pulse briefly to combine. Add remaining flour mixture; pulse just until incorporated. Turn dough out onto lightly floured surface; knead briefly until smooth, adding up to an additional 1/4 cup flour if dough is too soft.
• Divide dough in half; press into flat rounds 1/2 inch thick. Wrap in plastic wrap; refrigerate 30 to 60 minutes or until firm.
• When ready to bake, heat oven to 350°F Line 2 baking sheets with parchment paper.
• On lightly floured surface, roll out 1 dough round to 1/8 inch thickness. With 2 1/2-inch round cookie cutter, cut dough into 24 circles; place on baking sheet. Spread each circle with about 3/4 teaspoon filling; place scant 1/2 teaspoon preserves in center. Sprinkle with a few almond slices. Pinch 2 sides together in middle (cookies will look like Danish pastry with cream cheese and raspberry filling peeking out). Repeat with remaining dough, rerolling excess dough. If dough becomes soft, place baking sheet in refrigerator until dough is firm before baking.
• Bake, one sheet at a time, 10 to 12 minutes or until light brown. Place cookies on wire rack; cool completely. Sprinkle with powdered sugar.

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.

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.

INCREDIBLE RASPBERRY CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
• Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

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.