When I first found this recipe in my grandmother’s recipe index I thought she was crazy adding cream cheese to an almost shortbread like batter. Boy was I wrong! I can’t stand cream cheese but in a cookie… well that is an entirely different story. It actually gives a richness to the cookie and is not “cheesy” at all.
There are four things to note when making these cookies.
First you can use whatever jam you like. This time I used strawberry jam but usually I use raspberry and to be honest I like the raspberry much better. It is thicker and if think the raspberry goes with the batter better. Maybe because raspberries are a fuller flavoured fruit.
Next, be careful not to burn your thumbs. Just because they cookies are called thumbprint cookies doesn’t mean you should go jabbing your thumb into hot batter right out of the oven… just think about it for a second… not a good idea. Instead use the end of a spoon to make a small well in the cookie instead.
Third, when adding the jam don’t fill up too high. When the jam gets hot it will expand and if overfilled it will leak over the sides and they won’t look as pretty. A 1/2 a teaspoon should do.
Finally, don’t over bake! These cookies can really dry out. Take them out just as soon as the batter feels firm to the touch and is just starting to turn golden brown on the bottom.
- 1 package cream cheese softened
- 3/4 cup butter softened to room temperature
- 1 cup sugar
- 2 tsp vanilla
- 2 1/4 cup pastry flour
- 1/2 tsp baking soda
- 1 cup finely chopped pecans
- 1 cup jam raspberry or strawberry work best
In a large bowl beat the cream cheese, butter, sugar and vanilla until smooth
Add flour, baking soda and pecans and mix well
Cover and put in fridge for an hour
Preheat oven to 350 degrees F
Shape dough into 1" balls and place on parchment paper
Bake for 10 min
Remove from oven and use end of spoon to make an indent in top of each cookie
Fill indent with 1/2 tsp of jam
Continue baking for 5-8 minutes or until batter is firm and bottom just turning golden brown