
Cream Cheese Thumbprints Recipe

Cream Cheese Thumbprints
makes about 6 dozen
2022 Holiday Cookie Recipe Contest Winner
Submitted by Julia B.
"I was given this recipe by a college roommate over 30 years ago and have made it nearly every year since. It’s that good!" – Julia B.
Cream cheese adds a little tang to this versatile dough which can also be used for cut-out cookies.
Ingredients:
- 1 cup unsalted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 3 1/3 cups all-purpose flour
- 3/4 cup finely chopped walnuts
- 3/4 cup raspberry jam
Directions:
- 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.
- On low speed, add flour in thirds, beating well after each addition.
- Cover dough and refrigerate for at least one hour or, ideally, overnight.
- When ready to bake, place rack in center of oven and preheat to 350°F. Line baking sheets with parchment paper.
- 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 half-inch thick disks.
- Using a rounded 1/2-teaspoon or the handle of a wooden spoon, create a depression in each disk. Place 1/2 teaspoon jam in each depression.
- Bake one sheet a time 12 to 16 minutes until cookies are set and bottoms are golden.
- VARIATIONS:
- Use apricot jam with pecans or orange marmalade with pistachios. Alternatively, roll dough in granulated sugar and top with half a maraschino cherry.
Nutrition:
Amount Per Serving (based on 72 servings)Calories: 80
Total Fat: 4 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 10 mg
Sodium: 40 mg
Carbohydrates: 9 g
Fiber: 0 g
Total Sugar: 4 g
Added Sugars: 4 g
Protein: 1 g
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