Shortbread Thumbprint Cookies

Shortbread Thumbprint Cookies
Shortbread Thumbprint Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. (250g) cream cheese, softened

  • 3/4

    C. butter, softened

  • 1

    C. sugar

  • 2

    tsp. vanilla

  • 2-1/4

    C. flour

  • 1/2

    tsp. baking soda

  • 1

    C. finely chopped pecans, or coconut

  • 1-1/4

    C. jam (your favored jam)

Directions

Heat oven to 350F. Beat cream cheese, butter, sugar and vanilla with electric mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min. Shape dough into 1 inch balls. Place on baking sheet. Indent centers. Bake 10 min. Fill each cookie with about 1 tsp.jam. Bake 8-10 more min. or until golden brown. Cool on baking sheet a couple of minutes. Remove to wire racks, cool completely.

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