Cream Cheese Thumbprints

I fully intended to have a week-long cookie marathon before/during/after Christmas, but with everything going on it sort of got pushed to the back burner. But, at least in my book, you don’t need an excuse like the holidays to make cookies.

Pretty much for as long as we’ve been together, Billy and I have always baked something a little special for our families around the holidays. For the past two years, we’ve done an array of cookies and made little goodie bags to distribute after dinner. This year, these cream cheese and jam thumbprints were on the top of my list. I think thumbprints are a must-have cookie around the holidays, and this recipe seemed like something a little more special…perfect for that special time of year (or, for all 365 days of the year).

Cream Cheese Thumbprints

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Here’s what you’ll need:
Makes: 5 dozen
– 1 cup (2 sticks) butter, softened
– 3 oz. cream cheese
– 1 cup sugar
– 1 egg yolk
– 3 tsp vanilla extract
– 2 1/2 cups flour
– jam (any flavor you prefer)

Instructions:
In a large mixing bowl (or the bowl of a stand mixer), cream together the butter, cream cheese and sugar until light and fluffy, about two minutes. Beat in the egg yolk and vanilla until well combined. Finally, mix in the flour a little at a time until thoroughly combined. Cover the mixture and refrigerate for about an hour, or until it’s easy to handle.

Preheat the oven to 350 degrees.

When the dough is ready, begin shaping into 1-inch balls and place about two inches apart on an (ungreased) baking sheet. After all the dough has been formed into balls, begin creating the thumbprints and filling with jam. (The recipe suggested using the end of a wooden spoon, but I found it easier to use a knuckle or my thumb). Be careful when making the indention not to reach the bottom of the dough, otherwise the jam will leak out. Fill the thumbprint with about 1/4 teaspoon jam, or as much as will fit. Bake the filled cookies at 350 for 14 to 16 minutes, or until set and golden on the bottom. Transfer the cookies to a wire rack to cool and store in an air-tight container.

Of all the cookies we made this holiday season, these were easily my favorite. The cookie was soft and chewy with a perfectly golden, crisp bottom. They had a delicious buttery, creamy texture that paired perfect with the jam filling. I literally could eat these all day long. We used strawberry and raspberry jam, and both were delicious (though, the strawberry were better in my opinion). I imagine these would be good with pretty much any flavor jam under the sun.

If there’s one of our Christmas cookies you try, this should definetly be the one — I promise you won’t be disappointed. And, since it’s not really a Christmasy cookie, you have no reason not to make these right now. Yes…they’re that good.

This recipe was featured in a 2009 holiday cookie magazine from Taste of Home, but you can also find it on the Taste of Home website.

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