Raspberry Thumbprints

These are some of my favorite cookies to eat and savor.  The recipe is so easy and the reward is so tasty.  The recipe can be adapted in two ways:  choice of nuts and choice of filling.  These are made with raspberry jam and pecans.  I like to vary the fillings though and often use walnuts.  

Raspberry Thumbprint Cookies

from Kraft foods

(printable recipe)

1 pkg. (8 oz.)  Cream Cheese, softened

3/4 cup  (1-1/2 sticks) butter, softened

1 cup sugar

2 tsp.  vanilla

2-1/4 cups flour

1/2 tsp.  baking soda

1 cup Chopped Pecans

1-1/4 cups  raspberry preserves

HEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.

SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.

BAKE 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.