Thumbprint Cookies

(90)

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photo by:kraft

These are great. They have become a tradition for my family-I have to make them every Christmas

posted by

Kim12231208

on 1/17/2013

time

prep:

20 min

total:

1 hr 10 min

servings

total:

about 5 doz. or 30 servings, 2 cookies each

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4

cup (1-1/2 sticks) butter, softened

cup sugar

tsp. vanilla

2-1/4

cups flour

1/2

tsp. baking soda

cup PLANTERS Chopped Pecans

1-1/4

cups raspberry preserves

Make It

HEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.

SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.

BAKE 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise

These colorful cookies are great for serving at a holiday party or for sharing at a cookie exchange.

Substitute

Prepare using any other flavor of preserves, such as apricot or strawberry.

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olga1122

posted:12/9/2005

They are absolutely delicious! My advice: make a really deep thumbprint otherwise preserves may run out. I also had better luck using red currant preserve (vs. raspberry or apricot). I used Hero brand, and it has a little bit more texture than raspberry and so tends to stay put. Whatever you do, this recipe is a definite winner!

kylecody2

posted:12/7/2005

Everyone loves these cookies.

littlerivergal

posted:12/1/2005

I made the cookies slightly larger. The thumbprints were larger so they held more preserves.

goodguy869

posted:11/30/2005

Prep time was definitely worth the bother. They tasted great!

a cook

posted:11/29/2005

So easy and So delicious! I make the dough, then refrigerate it and make around a dozen or so cookies whenever we have guests. It is awesome!

lisamikula73

posted:11/22/2005

I made these cookies last Christmastime after I got the recipe from the Kraft Food & Family Magazine and plan to make them again this year. They are easy to make and very tasty too. I used apricot and raspberry jams for some variety. Can't wait to make them again. These are becoming my X-mas cookie of choice to make every year.

grannylee5

posted:11/22/2005

my daughter and i made this with her kids--one has a pecan allergy, so we made them with almonds instead. They were delicious!

ellis2117

posted:11/19/2005

It was very easy to make with my kids. They enjoyed it and so did I . They where tastey also the kids loved them .

GermaineEM

posted:11/16/2005

Wonderful little cookie. I used peach preserves and grape jam instead of the raspberry. They were a bit on the dry side, no wonder since the overall cooking time is 18-20 minutes. I'll reduce the cooking time the next time I bake them. But I'll bet it makes a great little coffee cookie.

clipinit

posted:8/12/2005

Very easy recipe! The cookies come out perfect everytime!