5-ingredient Raspberry Cheesecake Thumbprint Cookies

March 29th, 2020 03:59:23 AMRecipesAdmin

Ingredients

• 4 ounces cream cheese softened
• 8 tablespoons salted butter at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour
• 1/4 cup raspberry preserves

Instructions

1. In the body of a stand mixer fitted with a paddle attachment beat cream cheese and butter until light and fluffy scraping down the sides as needed.
2. Add the sugar and beat well.
3. Add in flour a small bit at a time beating in on low speed just until incorporated.
4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes and up to 2 hours.
5. 30 minutes prior to baking preheat oven to 375 degrees (F).
6. Line a large baking sheet with parchment paper.
7. Using a cookie scoop scoop out 2 tablespoon sized balls of dough roll them into rounds and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
8. Place pan in the oven to bake for 12-13 minutes or until *just golden at the edges. They will still be very soft when you remove them from the oven – that s a good thing!
9. Cool on the baking sheet for 10 full minutes then very carefully transfer to a cooling rack to cool completely.

This article and recipe adapted from this site