Thumbprint Cookies
Recipe from KRAFT Foods

Thumbprint Cookies

by 1  person

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Servings: 30
Serving size: 2  cookies
Yield: 5 dozen
Prep Time: 20 mins
Total Time: 1 hr 10 mins
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    What You Need
    • 1  8  ounce package 
      PHILADELPHIA Cream Cheese, softened
    • 3/4  cup (1-1/2 sticks) 
      butter, softened
    • 1   cup 
    • 2   teaspoons 
    • 2 1/4  cups 
    • 1/2  teaspoon 
      baking soda
    • 1   cup 
      PLANTERS Chopped Pecans
    • 1 1/4  cups 
      raspberry preserves
    Make It

    Heat oven to 350 degrees F. Beat cream cheese, butter, sugar, and vanilla with mixer until blended. Add flour, baking soda, and pecans; mix well. Refrigerate 30 minutes.
    Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
    Bake 10 minutes. Fill each cookie with about 1 teaspoon preserves. Bake 8 to 10 minutes or until golden brown. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
    Kraft Kitchen Tips

    Size-Wise: These colorful cookies are great for serving at a holiday party or for sharing at a cookie exchange.
    Kraft Kitchen Tips

    Substitute: Prepare using any other flavor of preserves, such as apricot or strawberry.
    Nutrition information
    Per Serving: cal. (kcal) 190, Fat, total (g) 10, chol. (mg) 20, sat. fat (g) 4, carb. (g) 24, fiber (g) 1, sugar (g) 16, pro. (g) 2, vit. A (IU) 194, vit. C (mg) 2, sodium (mg) 85, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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