Best Moms Cream Cheese Thumbprint Cookies Recipes

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
• Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
• Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

CREAM CHEESE THUMBPRINT COOKIES

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.
• Beat the butter and cream cheese in a mixing bowl until light. Add the sugar and beat at medium speed until well blended. Beat in the vanilla.
• Add flour and baking soda; mix well.
• Fold in the chopped pecans; mix well; chill dough for 30 minutes.
• Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.
• Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.
• Bake for 8 to 12 minutes, or until lightly browned. Remove to cooling racks to cool completely. Makes about 4 to 5 dozen. Tips and Variations

MOM'S CREAM CHEESE THUMBPRINT COOKIES

Steps:

• Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
• Mix flour and salt in a separate bowl.
• Add flour mixture in small batches to the butter mixture mixing well.
• Chill dough for 2-3 hours.
• Roll into 1"balls dip in egg white and roll in chopped nuts.
• Fill with Raspberry or Apricot Jam.
• Bake at 350 for 10-13 minutes.

MOM'S THUMBPRINT COOKIES

Steps:

• Preheat oven to 350'.
• Cream butter and sugar in a large bowl.
• Add yolk and mix.
• Add flour, beat until well blended.
• In a small bowl, lightly beat egg white.
• Form dough into small balls.
• Dip each ball in egg white and roll in nuts, place on a cookie sheet.
• Bake 5 minutes.
• Make depression in each cookie, the back of a small measuring spoon works well.
• Bake 10 more minutes.
• Cool, add small spoonful of jelly in the depression of each cookie.
• Substitutions: may use walnuts or almonds, instead of pecans.
• May use icing instead of jelly.

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and 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 F (175 degrees C). Roll 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 apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.