This cookie is so easy to make. I prefer these over any other kind because the raspberry jam in the little well is so much better than just chopping up raspberries and adding it to the mix. Besides, the look fancier this way. These are so delectable and elegant, they can be served at an afternoon tea party, or you can pack them up for a casual picnic.
Either way, they are totally delicious. You can also switch it up to make it your favorite type. Change up the jam and you will have a base of a cheesecake cookie with the topping of your choice.
Check out what our friends over at Baker by Nature had to say about these:
“This is one of those recipes I’m totally bummed I didn’t try earlier! It’s so simple! Just 5 basic ingredients: butter, cream cheese, sugar, flour, and jam. And yet, oh so absolutely delicious!”
With just five ingredients, you have got to give it a try tonight!
Ingredients
4 ounces Philadelphia cream cheese, softened
8 tablespoons Land O’ Lakes salted butter, at room temperature
1/2 cup + 3 tablespoons Domino sugar
1 cup + 3 tablespoons Gold Medal flour
1/4 cup raspberry preserves
Instructions
In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
Add the sugar and beat well.
Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
30 minutes prior to baking, preheat oven to 375 degrees (F).
Line a large baking sheet with parchment paper.
Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven – that’s a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
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Quick Tip: Be careful not to overbake these or they will begin to crack
Thanks again to Baker by Nature for this amazing recipe.