Cream Cheese Thumbprint Cookies
Thumbprint cookies feature a rich cream cheese and butter dough, traditionally filled with raspberry, apricot, or strawberry preserves.
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Instructions
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Preheat oven to 350 F and line baking sheets with parchment paper.
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In a bowl, beat butter and cream cheese until light, then blend in sugar and vanilla.
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Mix in flour and baking soda.
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Fold in chopped pecans, then chill dough for 30 minutes.
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Form 1-inch dough balls, place on prepared sheets, and indent centers; fill each with 1 teaspoon of preserves.
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Bake for 8-12 minutes until lightly browned, then transfer to racks to cool completely.
Nutritional Info (per serving)
Calories:
110 kcal
Carbohydrate:
14 g
Cholesterol:
12 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
3 g
Sodium:
53 mg
Sugar:
8 g
Fat:
6 g
Unsaturated Fat:
0 g