Raspberry Cheesecake Thumbprint Cookies
A Raspberry Thumbprint Cookie Recipe made with a cream cheese cookie batter and delicious pecans. Reminds me of a raspberry cheesecake in cookie form. The jewelled centres are the perfect way to make any cookie tray look special for the holidays!
Servings: 4 dozen
Calories: 112kcal
Ingredients
- 8 oz cream cheese softened
- ¾ cup unsalted butter softened
- 1 cup sugar
- 2 tsp vanilla
- 2 ¼ cup pastry flour
- ½ tsp baking soda
- 1 cup finely chopped pecans
- 1 cup jam raspberry or strawberry work best
Instructions
- In a large bowl beat the cream cheese, butter, sugar and vanilla until smooth and fluffy
- Add flour, baking soda and pecans and mix well
- Cover and put in the fridge for a half-hour
- Preheat oven to 350°F
- Shape dough into 1" balls and place on a parchment paper-lined baking sheet
- Bake for 7 min then remove from oven and use the end of a wooden spoon to make an indent in the centre of each cookie.
- Fill the indent with 1/2 tsp of jam.
- Continue baking for 5-7 longer minutes or until batter is firm and bottom just turning light golden brown. Remove from the oven and let cool on the baking sheet for one minute before transferring to a wire rack to further cool.
Notes
Store in an airtight container for up to a week or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 13.7g | Protein: 1.1g | Fat: 6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 33mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 7.7g | Vitamin A: 153IU | Vitamin C: 0.6mg | Calcium: 9mg | Iron: 0.38mg