Cream Cheese Thumbprint Cookies

Cream Cheese Thumbprint Cookies

MAKES ABOUT 72

Ingredients

  • 6 ounces cream cheese (at room temperature)
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 3 1/3 cups all-purpose flour
  • 3/4 cup finely chopped walnuts
  • 3/4 cup raspberry jam

Directions

  1. In a large mixing bowl, beat butter, cream cheese, and brown sugar on medium to medium-high speed until light and creamy. Mix in vanilla and salt.
  2. On low speed, add flour, a third at a time, beating well after each addition.
  3. Cover dough and refrigerate at least one hour, or, ideally, overnight.
  4. When ready to bake, place rack in center of oven and preheat to 350°F. Line baking sheets with parchment paper.
  5. Form heaping tablespoon portions of dough into balls. Roll each in chopped nuts. Arrange on baking sheets a couple inches apart. Using a flat-bottom glass, flatten balls into 1/2-inch thick disks.
  6. Using a rounded 1/2 teaspoon or the end of the handle of a wooden spoon, create a depression in each disk. Place 1/2 teaspoon jam in each depression.
  7. Bake, one sheet a time, 12 to 16 minutes until cookies are set and bottoms are golden.
  8. VARIATIONS:
  9. Use apricot jam with pecans or orange marmalade with pistachios. Alternatively, roll dough in granulated sugar and top with half a maraschino cherry.

Nutrition

  • Calories: 80
  • Fat: 0.0 g
  • Saturated Fat: 2.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 10.0 mg
  • Sodium: 40.0 mg
  • Carbohydrates: 9.0 g
  • Fiber: 0.0 g
  • Added Sugars: 4.0 g
  • Sugar: 0.0 g
  • Protein: 1.0 g