Wednesday, December 25, 2013

Cream Cheese Thumbprint Cookies

These are something my friend Fancy, and I ate entirely too many of them. They're amazing, and depending on what kind of jam or jelly you use, they could be completely addicting. I really want to try them with Boysenberry jam, as Boysenberry is one of my favorite flavors, and I think it would work totally perfectly with these.

½ cup (1 stick) of salted Butter
1 tbsp Almond Extract
1 cup Sugar
2 ½ Cups of All-Purpose Flour
1 egg yolk
4 oz. softened Cream Cheese
Your favorite jelly/jam for the imprints

Preheat oven to 400 degrees, with the oven rack in the middle. Cream together the butter and sugar until well mixed, then add  egg yolk and extract. Drop small bits of cream cheese into mixture, mixing well with each addition. When well mixed, add flour ½ cup at a time and dough will form.

On a lightly greased cookie sheet, drop spoonfuls of dough onto sheet, and use a well-floured thumb to make an imprint in the middle of dough ball. Place a small amount of Jam/Jelly into the impression. Bake 15-20 minutes until edges are lightly browned.

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