Thumbprint Cookies

  1. Mix butter, sugar, egg yolks and vanilla with electric mixer fitted with paddle attachment until well blended.
  2. Sift flour and salt together; stir into butter mixture.
  3. Cover and refrigerate until firm.
  4. Portion dough into 1-1/2-inch balls using #40 scoop.
  5. Beat egg whites until foamy.
  6. Dip each ball into egg whites, then roll in nuts.
  7. Place on parchment paper-lined sheet pans.
  8. Bake in 350 degrees F standard oven 6 min.
  9. Remove from oven.
  10. Immediately press thumb gently into top of each cookie.
  11. Return to oven.
  12. Bake 8 min.
  13. Cool.
  14. Place cream cheese in pastry bag fitted with a small plain tip.
  15. Just before serving, fill indentation with 1/2 tsp.
  16. cream cheese and 1/4 tsp.
  17. preserves.

unsalted butter, brown sugar, eggs, vanilla, allpurpose flour, salt, pecans, philadelphia original cream cheese, raspberry preserves

Taken from www.kraftrecipes.com/recipes/thumbprint-cookies-164918.aspx (may not work)

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