RASPBERRY THUMBPRINT COOKIES RECIPE - PILLSBURY.COM
Our latest and greatest holiday cookie hack? Amping up our sugar cookie dough with cream cheese. It’s unbelievably tasty in this easy raspberry thumbprint.
Provided by Pillsbury Kitchens
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Yield 38
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.
Nutrition Facts : Calories 90 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 9 g, TransFatContent 0 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO M…
As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store! —Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 45 minutes
Prep Time 25 minutes
Cook Time 01 hours 20 minutes
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 45g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
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