Desserts

Thumbprint Cookies

photo by:

kraft

Have been making these delicious cookies for over 5 years ... "they're still a hit" i get asked for the recipe every time!!!!!!! LOVE THEM :)

posted by

CJMNZ02

on 12/20/2011

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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cjmnz02

posted:12/20/2011

Have been making these delicious cookies for over 5 years ... "they're still a hit" i get asked for the recipe every time!!!!!!! LOVE THEM :)

whatstodaystreat

posted:12/13/2011

I make this recipe every year as part of my Christmas cookies. I do make one change and substitute the 1 cup of chopped pecans for 1 cup of oatmeal. I like chewier cookies, so the oatmeal was a good replacement.

phaset2

posted:1/1/2011

First time around I followed the recipe exactly, but being from a Christmas cookie baking family, I felt they were missing something. Second time around I increased the butter from 1-1/2 sticks to 2. What a difference! They were excellent! They were even better two days later. The longer they sat in the tin the softer and yummier they got!

mom23b0yz

posted:12/31/2010

Finally, cookies that both young and old like. I made these cookies, but did not have nuts, so I used powder sugar instead. I used a bottle cap dipped in powder sugar to make the indentations, baked the cookies, and removed them from the oven. While they were still warm, I sprinkled a little powder sugar over the fruit centers. On others, I melted some white chocolate chips and drizzled it in zig-zag lines across the cookies.

BethAllen112871

posted:7/18/2010

I make these cookies all the time, my 9 year old son loves them.I made them for my daughters colorguard party they were gone in minutes,Everyone raved about them I used all kinds of different preserves,in the center.

sozmen

posted:3/12/2010

I make these cookies every time I have the chance. I even posted my comment before. An extra comment: There is not need to heat the oven so soon, since you have to refrigerate the dough for 30 min.

redwingpuc

posted:12/24/2009

I make these cookies every year. I make an extra batch for my best friends husband as a gift. It has become a tradition. super easy. I highly recommend. Great with coffee.

a cook

posted:12/17/2009

Have been making these for years. Everyone loves these.

overwait

posted:12/14/2009

This is my favorite cookie recipe. i have a friend who is allergic to eggs so this is wonderful for our cookie exchange. i give as gifts, so pretty. Easy to make.

jellers24

posted:10/5/2009

This was very good! Make sure you use non-stick baking sheets. No need to grease pans.