Description
These raspberry cheesecake thumbprint cookies are a delightful treat that combines a buttery cookie with a creamy cheesecake filling and a tart raspberry center.
Ingrédients
L'échelle
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and granulated sugar.
- Add flour and salt, mixing until combined.
- Form dough into balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- In another bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Fill each indentation with cheesecake mixture.
- Add a small spoonful of raspberry jam on top of the cheesecake filling.
- Bake for 15-18 minutes until lightly golden.
- Let cookies cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh raspberries for a more intense flavor.
- Adjust the amount of jam based on your preference.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 18 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 150
- Sucre: 10g
- De Sodium: 80mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 18g
- La fibre: 0g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: raspberry cheesecake thumbprint cookies