red raspberry cream cheese thumbprints
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!
prep time
1 Hr
cook time
10 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup chopped walnuts
- 3/4 cup chopped pecans
- - ***red raspberry preserves
- CREAM CHEESE FILLING:
- 1 package cream cheese, softened
- 4 1/2 tablespoons granulated sugar
How To Make red raspberry cream cheese thumbprints
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Step 1Mix together cream cheese and granulated sugar. Add more sugar for desired sweetness. Set aside.
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Step 2Meanwhile, preheat oven to 350 degrees. Mix brown sugar, shortening, butter, vanilla and egg yolks. Stir in flour and salt.
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Step 3Shape 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.
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Step 4Press thumb deeply in the center of each cookie. Bake until light brown for 10 minutes.
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Step 5Remove cookies from oven and place cookies on wire cooling rack. Once cooled, fill thumbprints with cream cheese and top with red raspberry preserves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Keyword:
#raspberry
Keyword:
#creamcheese
Keyword:
#walnut
Keyword:
#shortbread
Keyword:
#preserves
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