Thumbprint Cookies
Soft cream cheese cookies rolled in chopped pecans and filled with sweet raspberry jam.
Ingredients
- 8 oz block cream cheese softened, 225 g
- 3/4 cup unsalted butter softened, 170 g
- 1 cup granulated sugar 200 g
- 2 tsp vanilla extract 10 ml
- 2 1/4 cups all-purpose flour 270 g
- 1/2 tsp baking soda
- 1 cup pecans finely chopped, 120 g
- 3/4 cup raspberry preserves 225 g
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, use an electric mixer to beat the softened cream cheese, softened butter, sugar, and vanilla extract on medium speed until the mixture is light and smooth.
- Add the flour and baking soda to the bowl. Mix on low speed until the flour is just incorporated and a soft dough forms.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to make it easier to handle.
- Place the finely chopped pecans in a shallow bowl or on a plate.
- Scoop the chilled dough and roll it into 1-inch (2.5 cm) balls. Roll each ball in the pecans to coat the outside.
- Arrange the coated balls about 2 inches apart on the prepared baking sheets. Use your thumb or the rounded back of a 1/2 teaspoon measuring spoon to gently press an indentation into the center of each cookie.
- Bake for 10 minutes. The cookies will look pale and slightly puffed.
- Remove the cookies from the oven. Carefully spoon about 1/2 teaspoon of raspberry preserves into each indentation. Return the baking sheets to the oven and bake for an additional 8 to 10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter and cream cheese are fully softened to room temperature. This helps them combine smoothly with the sugar and prevents lumps in your dough.
If the indentations puff up during the first bake, you can gently press them down again with the back of a spoon before adding the jam.
Finely chopping the pecans helps them adhere better to the cookie dough balls.
You can use other nuts like walnuts or almonds, or leave the nuts off entirely if you prefer.