Raspberry Thumbprint Cookies: Cookie Jar Recipe Video
Ingredients
| Softened butter | 1 Cup (16 tbs) | |
| Cream cheese | 3 Ounce | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Vanilla extract | 3 Teaspoon | |
| All purpose flour | 2 1⁄2 Cup (40 tbs) | |
| Raspberry jam | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4782 Calories from Fat 1936
% Daily Value*
Total Fat 220 g338.9%
Saturated Fat 134.9 g674.7%
Trans Fat 0 g
Cholesterol 766.7 mg255.6%
Sodium 312.8 mg13%
Total Carbohydrates 668 g222.8%
Dietary Fiber 8.4 g33.8%
Sugars 412.2 g
Protein 42 g83.3%
Vitamin A 139.3% Vitamin C
Calcium 20.8% Iron 85.1%
*Based on a 2000 Calorie diet
Directions
1. Preheat to 350°F. Line baking sheet with parchment paper.
2. In a mixer cream the butter, cream cheese and sugar until light and fluffy.
3. Beat in the egg yolk and vanilla.
4. Add flour and mix well. Cover and refrigerate for 1 hour.
5. Use a 1-1/2" cookie scoop to portion out the dough, then roll in your hands to make little balls.
6. Place on a parchment lined baking sheet. Use the tip of your finger to make a well inside the center of each dough ball.
7. Fill with a teaspoonful of raspberry jam.
8. Bake at 350° for 12 minutes or until set. Remove to wire rack to cool.
SERVING:
9. Serve after the cookies are completely cooled down with your favorite beverages and enjoy!
Chef
