Raspberry Cream Cheese Thumbprints

• 1 1/2 cupst(375 mL) unsalted butter, softened
• 1 1/2 cupst375 mL) granulated sugar
• 250gtackage cream cheese, softened (8 oz)
• 2tggs
• 2tbspt30 mL) lemon juice
• 1tspt5 mL) grated lemon zest
• 4 1/2 cupst1100 mL) all-purpose flour
• 1 1/2 tspt7 mL) baking powder
• 1/4 tspt1 mL) salt
• 3/4 cupt175 mL) raspberry jam (or any other flavour)
• 1/4 cupt50 mL) icing sugar

1. 1. In a large bowl with an electric mixer, beat together the butter, sugar and cream cheese until smooth. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and zest.
2. 2. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture in 2 or 3 portions, mixing just until the flour is incorporated and the dough is smooth. Cover with plastic wrap and refrigerate for about 1 hour, or until firm.
3. 3. When ready to bake, preheat the oven to 350u0b0F (180u0b0C). Line 2 cookie sheets with baker's parchment paper.
4. 4. Roll the dough into 1 in (2 cm) balls and arrange on the prepared cookie sheets, leaving about 2 in (5 cm) between them. With a finger or the handle of a wooden spoon, make an indentation in the top of each ball, then fill with a tiny spoonful of jam. Place in the preheated oven and bake 8 to 10 minutes or until lightly browned on the bottom. Remove to a rack to cool completely, then dust the cookies lightly with icing sugar.

unsalted butter, sugar, cream cheese, eggs, lemon juice, lemon zest, flour, baking powder, salt, raspberry, icing sugar

Taken from www.epicurious.com/recipes/member/views/raspberry-cream-cheese-thumbprints-50019624 (may not work)