Raspberry Cheesecake Thumbprint Cookies

By Hester

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

Details

Servings 12
Adapted from bakerbynature.com

Preparation

Step 1

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