Easy Strawberry Thumbprint Cookies Recipe
Ingredients:
1 Cup Butter, Softened (224g)
3 Oz. Cream Cheese, Softened (90g)
1 Cup Sugar (190g)
1 Egg Yolk
1 Tablespoon Vanilla Extract (15ml)
2 ½ Cups All Purpose Flour (350g)
Strawberry Preserves
| Makes about 5 dozen cookies.
Directions:
Cream butter, cream cheese, and sugar in a bowl until they are light and fluffy. Beat in the egg yolk and vanilla. Add the flour and mix until well incorporated. Cover with plastic wrap and refrigerate for 60-90 minutes or until the cookie dough is easy to handle.
Line baking sheets with parchment paper. Shape the dough into 1 inch balls and place on the baking sheets about 2 inches apart. With the back of a spoon (or any other utensil with a round handle) make an indentation in the center of each ball about ½ inch deep. (Make sure not to pierce the cookie all the way through.) Spoon ¼ teaspoon of strawberry preserves into the center of each cookie. Bake at 350°F for about 12 minutes or until set. Remove from oven and let cool before serving.
