These thumbprint cookies are one of my favorites but I used to only make them for Christmas and other special occasions because they were tedious and time consuming.

This little trick that I discovered was a game changer for me.

Instead of doing an actual “thumb”print, I use this little teaspoon to make the indentation in each cookie.  Although I love to bake, I am also somewhat of a self-proclaimed efficiency expert.  I don’t see the point in using any more of my valuable time than necessary to achieve the same result. Time saved on one task is extra time to make more cookies…or clean my house……nah, I’ll just make more cookies!

The recipe originally called for strawberry jam.  I have always loved red raspberry ANYTHING, so I modified the recipe and when I tried it using my homemade red raspberry jam, it was an amazing result.  The tartness of the red raspberries and the creamy richness of the cookie dough is an incredible flavor combination.

Raspberry Thumbprint Cookies

The tartness of the red raspberries and the creamy richness of the cookie dough is an incredible flavor combination and they look so pretty on a cookie tray.
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Ingredients
  

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 oz. cream cheese
  • 1 Tblsp vanilla
  • 1 egg yolk
  • 2 ½ cups flour
  • red raspberry jam

Instructions
 

  • Cream butter, sugar and cream cheese.
  • Add vanilla and egg yolk. Mix well.
  • Add flour and blend. Cover and refrigerate.
  • Roll into balls. Place 2" apart on ungreased cookie sheets. Make indentation in center of each ball. Fill with 1/4 teaspoon jam.
  • Bake at 350° for 10-12 minutes or until jam is set.
  • Cool on wire racks.
  • Optional: To make these cookies extra pretty, drizzle with melted white chocolate after cool.