Opis
Delicious raspberry cheesecake thumbprint cookies with a creamy filling.
Składniki
Skala
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup raspberry jam
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the flour, cornstarch, and salt. Mix until combined.
- Stir in the vanilla extract.
- Roll the dough into small balls and place them on a baking sheet.
- Use your thumb to create an indentation in the center of each ball.
- In another bowl, mix the cream cheese and powdered sugar until smooth.
- Fill each indentation with the cream cheese mixture and top with raspberry jam.
- Bake for 15-18 minutes or until lightly golden.
- Let cool before serving.
Uwagi
- Store cookies in an airtight container.
- You can substitute other jams for variety.
- Ensure cream cheese is at room temperature for easier mixing.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 18 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 8g
- Sód: 50mg
- Kwasy: 7g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 13g
- Włókno: 0g
- Białko: 1g
- Cholesterol: 20mg
Słowa kluczowe: raspberry cheesecake thumbprint cookies