Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Prep the Oven and Pan: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
- Combine Dry Ingredients: Gradually add the flour and salt to the creamed mixture, mixing until just incorporated.
- Form Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press a thumbprint into the center of each ball.
- First Bake: Bake for about 10-12 minutes, until the cookies are just starting to brown.
- Prepare Filling: While the cookies bake, mix the softened cream cheese with powdered sugar until smooth.
- Add Fillings: Remove the cookies from the oven, fill each thumbprint with a small amount of cream cheese mixture, then top with raspberry jam.
- Final Bake: Return the cookies to the oven for an additional 3-5 minutes, just until the filling is set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes