Thumbprint Cookies
2 sticks butter
3/4 cup powdered sugar
4 ounces cream cheese
1 t. vanilla
2 cups flour
Small or diced fruit
If you have a Cuisinart, use the metal blade and cream the butter and
sugar, then add the cream cheese and vanilla and zap it for a moment, then
work in the flour. If you're working by hand or with a less serious mixer,
let the butter and cream cheese soften a bit first.
On an ungreased cookie sheet, make small balls, about 1/2-1 T., and flatten
slightly with your finger, making a small indentation. Place a piece of
fruit in the dent, like a third of a strawberry (skin up) or a large huckleberry
or a chocolate kiss, or use a dab of jam. If you're going to eat the cookies
within a few hours, fresh strawberries are fine, otherwise use strawberry
jam because the cooked berries get soggy and look bad after a while.
Bake at 350 degrees F until the underside of the cookie is a golden brown
but no color on the top. Don't overbake! Approximately 48 cookies.
Submitted by Sylvia
Becker (email: BeadLizard@aol.com) |