red raspberry cream cheese thumbprints

★★★★★ 1 Review
MissHopie87 avatar
By Hope Vaillancourt
from Las Vegas, NV

I got this recipe from my sister-in-law last year as she passed these out for Christmas! What a tasty treat! This is a favorite in our household and these are perfect for Christmas or anytime of the year when you get a craving for these (and I guarantee you will). A walnut -pecan, crumbly cookie crust holds red raspberry preserves and a sweet cream cheese filling!

★★★★★ 1 Review
serves 6-8
prep time 1 Hr
cook time 10 Min

Ingredients For red raspberry cream cheese thumbprints

  • 1/2 c
    brown sugar
  • 1/2 c
    shortening
  • 1/2 c
    butter
  • 1 tsp
    vanilla extract
  • 2 lg
    eggs, separated
  • 2 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 3/4 c
    chopped walnuts
  • 3/4 c
    chopped pecans
  • ***red raspberry preserves
  • CREAM CHEESE FILLING:
  • 1 pkg
    cream cheese, softened
  • 4 1/2 Tbsp
    granulated sugar
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How To Make red raspberry cream cheese thumbprints

  • 1
    Mix together cream cheese and granulated sugar. Add more sugar for desired sweetness. Set aside.
  • 2
    Meanwhile, preheat oven to 350 degrees. Mix brown sugar, shortening, butter, vanilla and egg yolks. Stir in flour and salt.
  • 3
    Shape into 1 1/2 inch balls. Beat egg whites slightly and dip each ball into egg white and roll in chopped walnuts and pecans. Place on an ungreased cookie sheet.
  • 4
    Press thumb deeply in the center of each cookie. Bake until light brown for 10 minutes.
  • 5
    Remove cookies from oven and place cookies on wire cooling rack. Once cooled, fill thumbprints with cream cheese and top with red raspberry preserves.

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