- 4 oz softened Cream Cheese
- 8 tbsp (1 stick) Butter salted
- 1/2 cup+3tbsp (138 g) Sugar white
- 1 cup+3 tbsp (152 g) All purpose flour
- about 1/4 cup Preserves raspberry
I have been hunting for a simple thumbprint egg-less cookie for a friend of mine who’s granddaughter is allergic to eggs. Going through all the recipes, I have collected I came across this thumbprint which seems like a perfect fit.
Fruit preserves cookies are one of my favorites so I thought I would try a new brand of preserves. The brand I am using is La Vieja Fabrica Raspberry if your store does not carry this brand any good fruit jam or preserves will be great. When baking cookies, the ingredients make all the difference in taste.
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Adapted from Baker by Nature
Add the cream cheese and butter together into a hand or stand mixer and beat on a medium setting (4) until it gets to a light color and has small peaks. Stopping periodically to scrape down the sides if needed.
Add sugar and beat on medium-high (6 on my stand mixer) I do this till it sounds like it is whipping against the sides, at least 2 minutes or longer if needed. You want the sugar incorporated well. I stop halfway through to scrape down the sides.
Turn the mixer to low speed and gradually add the flour. You just want all the flour blended in with the rest of the batter but don't over mix it. Take the bowl of the stand mixer and cover with plastic wrap and refrigerate for 1 to 2 hours.
Line 2 cookie pans with parchment paper and using an OXO Good Grips Cookie Scoop, Medium scoop out about 2 tablespoons of cookie dough and roll them into balls. About 1 1/2 inch in diameter. These will make a nice size cookie. Take your thumb and press gently into the ball to form a well, don't go through to the bottom. If it doesn't look right to you, just roll it in your hands again and redo it. Fill the hole with your favorite raspberry jam or whatever you like. Since the dough has gotten warm from your hands, I pop the cookie pan with cookies on it back into the refrigerator for about 5 minutes before putting it into the oven.
Bake at 375° for 13 minutes or just till they start to look a light brown around the bottom edges. Pull them out of the oven they will be soft on top. Let them stay on the cookie pan for at least 7 - 10 minutes. This length of time helps to finish off the cookie and allows the tops to firm up. Move to a rack to finish cooling. I dust the tops with confectioners sugar just to make them pretty.