Post by Baking_Bud on Dec 13, 2002 18:06:22 GMT -6
'Any Flavor' Cream Cheese Thumbprint Cookies (7 dozen)
1-1/2 c. butter, softened
1-1/2 c. white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tsp. vanilla (or almond adds a nice taste to these too.)
2 tbsp. lemon juice
1-1/2 tsp. lemon zest
4-1/2 c. all-purpose flour
1-1/2 teaspoons baking powder
1- c. preserves (Flavor of your choice as they all taste good! From strawberry to peach!)
1/3- cup confectioners' sugar (to roll them in before baking and sprinkle on after they are done.)
Directions: In a large bowl, cream together the butter, sugar, and the cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour. Preheat oven to 350 degrees. Roll out tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of preserves. Bake for 15 minutes in the preheated oven, or until edges are golden. (Start checking at the 10 minute mark!) Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioners sugar after they are done.
Note: You can also roll these in finely chopped up nuts prior to filling also. Your choice, or use different ones with different preseves for a nice color to your finished cookie platter. All jams work well, so have a variety of tastes! Red and green colored sugars look nice to on the finished cookies, so you can substitute that instead of the confectioners sugar. All around a good cookie that you can make one big batch, and have them all come out with a variety of looks!
Always With My Best, Baking Bud
1-1/2 c. butter, softened
1-1/2 c. white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tsp. vanilla (or almond adds a nice taste to these too.)
2 tbsp. lemon juice
1-1/2 tsp. lemon zest
4-1/2 c. all-purpose flour
1-1/2 teaspoons baking powder
1- c. preserves (Flavor of your choice as they all taste good! From strawberry to peach!)
1/3- cup confectioners' sugar (to roll them in before baking and sprinkle on after they are done.)
Directions: In a large bowl, cream together the butter, sugar, and the cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour. Preheat oven to 350 degrees. Roll out tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of preserves. Bake for 15 minutes in the preheated oven, or until edges are golden. (Start checking at the 10 minute mark!) Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioners sugar after they are done.
Note: You can also roll these in finely chopped up nuts prior to filling also. Your choice, or use different ones with different preseves for a nice color to your finished cookie platter. All jams work well, so have a variety of tastes! Red and green colored sugars look nice to on the finished cookies, so you can substitute that instead of the confectioners sugar. All around a good cookie that you can make one big batch, and have them all come out with a variety of looks!
Always With My Best, Baking Bud