I find that thumbprint cookies are always a safe bet, especially when you're going to be eating a heavy dinner (Thanksgiving) or just want to bring some treats in for the co-workers. I made some strawberry thumbprint cookies inspired by Martha Stewart's cream cheese cookies.
|Filling the cookies|
|The hubby helps while I take pictures|
I don't really like to go through the trouble of rolling cookies and thought the concept sounded like it would translate well to thumbprints. I made a few minor changes that I'm listing in the recipe below.
Cream Cheese Thumbprint Cookies
I adapted this recipe from Martha Stewart's Jam Filled Cream Cheese Cookies.
8 ounces bar cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1 egg yolk and water for the egg wash
1 1/2 cups jam, jelly, or preserves
1. In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
2.. Preheat oven to 375 degrees.s. Mix egg yolk with 1/2 teaspoon water. Spoon small balls of dough (I use a small cookie dough scoop) onto a lined baking sheet. Space cookies about 1-2 inches apart. They don't spread too much. With the back of the scoop or with your thumb, press an indentation into the center of each ball of dough. Spoon jam into the center of each and brush exposed dough with egg wash. Sprinkle sugar (I use a clear turbine sugar) on the exposed sides of the cookies. The egg wash helps it to stick to the cookies.
3.. Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)