Mom's Cream Cheese Thumbprint Cookies

Chef OG's Note:

This is the ONLY thumbprint I will make. I tried other recipes and this one is the best. The cream cheese keeps the cookies from being dry and cracking. They look as good as they taste

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 16

Yield: 24.0 cookies

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 (8 ounce) package cream cheese
• 1 cup sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup of finely chopped walnuts
• 2 egg whites, beaten
• 1 (10 ounce) jar apricots or 1 (10 ounce) jar raspberry jam

Directions:

1. Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
2. Mix flour and salt in a separate bowl.
3. Add flour mixture in small batches to the butter mixture mixing well.
4. Chill dough for 2-3 hours.
5. Roll into 1”balls dip in egg white and roll in chopped nuts.
6. Fill with Raspberry or Apricot Jam.
7. Bake at 350 for 10-13 minutes.

Reviews

[MistyCat82]

I loved this cookie dough. However, I am only giving it four stars because your ingredient list is incomplete. You left off the egg white, chopped nuts, and jam. I skipped the egg white and chopped nuts, so my cookies are a little non-traditional, but still taste good, and I filled the cookies with black cherry and blueberry jam. By the way, two dozen cookies took just about 10 oz of jam.

[Patti C]

I wanted a richer dough than you normally get with thumbprints so that I could make some with and without nuts. These are very tasty and moister than the others I've tried. Great recipe, Chef OG!