Total Time
45mins
Prep 30 mins
Cook 15 mins

Your favorite jam, jelly or preserves can be used for the filling in these delicious cookies. If you have a favorite icing recipe, they look great with some drizzled over the top.

Ingredients Nutrition

Directions

  1. Cream the cream cheese and butter together. Blend in flour and salt.
  2. Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
  3. Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
  4. Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.
Most Helpful

5 5

These tasted fabulous!!! I used blueberry cherry jam and it must have been too thin b/c it escaped out of the seams. Yummy! I didn't put any glaze on the top b/c they didn't need it. They were gone before they were cool. Next time I make them, I will double or triple the batch. Word got around the inlaws and they all wanted to try them. Too bad they were all gone! LOL!!

5 5

these are a great alternative to the holiday "thumbprint" cookies...I really don't care for all the nuts in the cookie itself but like the jelly. I made five times the recipe, to cover all my holiday baking, used a 3" round cutter and got about 72 cookies, and mine were right in the middle of the "10-15 minute" baking time, at 13 minutes. I used apple jelly, raspberry preserves and apricot/pineapple preserves. Based on my experience, the raspberry worked out best. The apple jelly was too runny (and sometimes escape out the seams while baking) and the apricot/pineapple TOO chunky (couldn't get a whole lot of filling into the cookies). I also dusted mine with a tiny bit of powdered sugar to make them look festive and break up the pie-crust taste just a tad. All in all, VERY good and will be making these again. Thanks for posting!