Description
These buttery thumbprint cookies with cream cheese and apricot jam offer a perfect balance of richness and fruity sweetness. Soft on the inside with a slightly crisp edge, they’re a delightful treat for holidays, tea time, or everyday indulgence.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup apricot jam or preserves
Optional: powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together butter and cream cheese until smooth and fluffy.
- Add sugar and vanilla extract, continue mixing until creamy.
- Gradually mix in flour and salt until dough just comes together.
- Roll tablespoon-sized dough into balls and place on baking sheet.
- Use your thumb or a spoon to create a small well in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of apricot jam.
- Bake for 12-14 minutes until edges are lightly golden.
- Cool on sheet for 5 minutes, then transfer to a rack.
- Once cooled, optionally dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert