I I absolutely LOVE this cookie! It is funny that I love it so much, because I have yet to create the perfect one. It must be my love of raspberry jam (I really only have it when I make these cookies, but I do love it), that I constantly over fill these cookies. So, instead of the perfect little cookies I am envisioning, instead I get these raspberry explosions coming out of the oven. So…my advice to you. Do not fill these with too much jam. Honestly, they only need about a teaspoon or so of jam if even that. And, make sure to sprinkle generously with powdered sugar when they cool. The dough is not sweet, the jam and sugar add sweetness to the buttery, flaky dough. I hope you like these as much as me…maybe they will even be prettier. One can only hope. Oh well, they taste good, and really? That is all that matters!
Raspberry Jam Thumbprints {Updated!}
Author: Heather
Recipe type: Cookies
Cuisine: Dessert
Ingredients
- 2 cups flour, sifted
- ¼ tsp salt
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 cup raspberry jam
- Powdered Sugar, as desired
Instructions
- Preheat oven to 375 degrees.
- Sift flour and salt.
- Put butter in mixing bowl, add cream cheese and cream together until light and fluffy.
- Blend in flour.
- Roll into balls and press a "thumbprint" into each one.
- Chill for 3 hours or overnight.
- Spoon a little bit of raspberry preserves into each cookie (about ½ tsp)
- Bake on an cookie sheet at 375 degrees for 15 minutes.
- Let cool for 1 minute on cookie sheet.
- Cool completely, about 30 minutes.
- Sprinkle generously with powdered sugar.
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