Description
Delicious raspberry cheesecake thumbprint cookies with a creamy filling.
Ingrédients
L'échelle
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter and granulated sugar.
- Add egg and vanilla; mix well.
- Stir in flour and salt until combined.
- Roll dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- In another bowl, mix cream cheese and powdered sugar.
- Fill each indentation with cream cheese mixture.
- Add a small dollop of raspberry jam on top.
- Bake for 15-18 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Use fresh raspberries for an added touch.
- Chill dough for 30 minutes for easier handling.
- 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: 20g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: raspberry cheesecake thumbprint cookies