Red Raspberry Cream Cheese Thumbprints

By Hope Vaillancourt
@MissHopie87

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!

Rating:

★★★★★ 1 vote

Comments:

9 Comments

Serves:

6-8

Prep:

1 Hr

Cook:

10 Min

Ingredients

1/2 c: brown sugar
1/2 c: shortening
1/2 c: butter
1 tsp: vanilla extract
2 large: eggs, separated
2 c: all-purpose flour
1/2 tsp: salt
3/4 c: chopped walnuts
3/4 c: chopped pecans
: ***red raspberry preserves
1 pkg: cream cheese, softened
4 1/2 Tbsp: granulated sugar

How to Make Red Raspberry Cream Cheese Thumbprints

Step-by-Step

1Mix together cream cheese and granulated sugar. Add more sugar for desired sweetness. Set aside.
2Meanwhile, preheat oven to 350 degrees. Mix brown sugar, shortening, butter, vanilla and egg yolks. Stir in flour and salt.
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.
4Press thumb deeply in the center of each cookie. Bake until light brown for 10 minutes.
5Remove cookies from oven and place cookies on wire cooling rack. Once cooled, fill thumbprints with cream cheese and top with red raspberry preserves.