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Thumbprint Cookies
- Prep Time -
- Cook Time -
- Serves 30
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 3/4 cup butter
- 1 cup sugar
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 cup finely chopped PLANTERS Pecans
- 1 1/4 cups raspberry preserves
2. Cooking Directions
- Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda; mix well. Add pecans; mix just until blended. Cover. Refrigerate 30 min.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Indent centers. Bake 10 min.
- Fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely on wire racks.
Yield: 30 servings
3. Still Hungry?
Notes:
Size It up
These colorful cookies are great for serving at a holiday party or for sharing at a cookie exchange.
Great Substitute
Prepare as directed, using any other flavor of preserves, such as apricot or strawberry.
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Wow, must make these! So good!!!!
Hanford_Hottie_559 - October 5, 2009 11:30:16 AM PSTOkay, I choosed this recipe because i liked the fact it had cream cheese added, and i must say it sure is yummy, the best i have ever had. Cant wait to greet my husband with these great yummy thumbprint cookies!! TRY IT!!!
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