Raspberry Cream Cheese Thumbprints

Name: Raspberry Cream Cheese Thumbprints
Ingredients: 1 1/2 cups (375 mL) unsalted butter, softened; 1 1/2 cups (375 mL) granulated sugar; 250g package cream cheese, softened (8 oz); 2 eggs; 2tbsp (30 mL) lemon juice; 1tsp (5 mL) grated lemon zest; 4 1/2 cups (1100 mL) all-purpose flour; 1 1/2 tsp (7 mL) baking powder; 1/4 tsp (1 mL) salt; 3/4 cup (175 mL) raspberry jam (or any other flavour); 1/4 cup (50 mL) icing sugar

11 ingredients

4 steps

Ingredients

1 1/2 cups (375 mL) unsalted butter, softened
1 1/2 cups (375 mL) granulated sugar
250g package cream cheese, softened (8 oz)
2 eggs
2tbsp (30 mL) lemon juice
1tsp (5 mL) grated lemon zest
4 1/2 cups (1100 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) raspberry jam (or any other flavour)
1/4 cup (50 mL) icing sugar

Directions

1

1. In a large bowl with an electric mixer, beat together the butter, sugar and cream cheese until smooth. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and zest.
2

2. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture in 2 or 3 portions, mixing just until the flour is incorporated and the dough is smooth. Cover with plastic wrap and refrigerate for about 1 hour, or until firm.
3

3. When ready to bake, preheat the oven to 350°F (180°C). Line 2 cookie sheets with baker's parchment paper.
4

4. Roll the dough into 1 in (2 cm) balls and arrange on the prepared cookie sheets, leaving about 2 in (5 cm) between them. With a finger or the handle of a wooden spoon, make an indentation in the top of each ball, then fill with a tiny spoonful of jam. Place in the preheated oven and bake 8 to 10 minutes or until lightly browned on the bottom. Remove to a rack to cool completely, then dust the cookies lightly with icing sugar.