Red Raspberry Cream Cheese Thumbprints

Hope Vaillancourt


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 vote

1 Hr
10 Min


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1/2 c
brown sugar
1/2 c
1/2 c
1 tsp
vanilla extract
2 large
eggs, separated
2 c
all-purpose flour
1/2 tsp
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


  • 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.

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About Red Raspberry Cream Cheese Thumbprints

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