This raspberry cream cheese thumbprint cookie recipe takes your regular thumbprint cookie and elevates it to another level in the world of cookies. The addition of cream cheese to the thumbprint, along with the crunch of toasted nuts around the outside really makes it something special.
2teaspoonspure vanilla extract
1 1/4 cupstoasted walnuts chopped (or pecans)
Cream the sugar, butter and cream cheese together until light and fluffy using a stand mixer or electric hand mixer (or some elbow grease). Add the egg yolk and vanilla extract and continue to beat until all the ingredients are combined. Add the flour and salt and mix until a soft dough comes together. Chill the dough for 1 hour.
Make the filling by combining the cream cheese, sugar and egg and mixing until smooth. Set the filling aside. Place the chopped toasted pecans in a shallow dish and set them aside as well.
Pre-heat the oven to 350°F.
Scoop tablespoons of the chilled dough and roll into balls. Then lightly roll the dough balls in the chopped toasted pecans. The dough balls should be partially covered with nuts, not completely covered. Place the dough balls on a baking sheet, two inches apart. Press a divot into the middle of each dough ball with your thumb or the back of a ½-teaspoon measuring spoon, flattening the dough ball slightly. Spoon or pipe a small dollop of the cream cheese filling into the divot of each dough ball.Then top the cream cheese with some of the raspberry jam to fill the center.
Transfer the baking sheet to the oven and bake the cookies at 350°F for 15 to 20 minutes, until the cookies have set. Cool the cookies on the baking pan for 5 minutes, then transfer them to cooling rack to cool completely.
Store the cookies for up to 2 weeks in an airtight container.
Raspberry & Cream Cheese Thumbprint Cookies
Amount Per Serving (1 cookie)
Calories 269Calories from Fat 135
% Daily Value*
Saturated Fat 7g35%
Vitamin A 385IU8%
Vitamin C 1.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.