All and all, I eat pretty healthy. I can’t tell you the last time I went to a fast food restaurant (Chipotle doesn’t count). I have a protein shake for breakfast most mornings. I say no to the donuts that are brought to my office every Friday morning. I’m not that big of a fan of cake anyway, so skipping out on a slice of pound cake or a cupcake doesn’t bother me.
And then there are cookies.
Cookies may well be my kryptonite.
The last two Fridays, I have bribed myself to finish work tasks by promising myself that if I did, I could walk across the street to Paradox Pastry and buy a cookie. It should be noted that their cookies are A) amazing and B) the size of my head. It’s also noteworthy that while they always have a gluten-free option or two, I almost never get said gluten-free cookie because – cookies.
For the last couple events I have needed to bring a dish to, I have made Raspberry Thumbprint Cookies. If you are looking for an easy cookie recipe guaranteed to be a hit, this is it. The best part? You don’t have to use raspberry preserves. You can use whatever strikes your fancy. I made these cookies Sunday night using my mom’s homemade strawberry and stored in the best containers . A co-worker informed me they were “strawberry sin.”
How do you make these “sinful” raspberry thumbprint cookies? (Or strawberry, marmalade, blackberry…) With only 5 ingredients, that’s how.
Ingredients
- 2 sticks of butter, room temperature
- 8oz of cream cheese, room temperature
- 1 cup, 6 TBSP of sugar
- 2 cups, 6 TBSP of flour
- Preserves of your choice
Directions
Super important: The dough has to chill in the fridge for at least 45 minutes, but I recommend up to two hours.
- In a mixing bowl, blend butter and cream cheese until it reaches a fluffy texture. To shortcut the “room temperature” aspect, pop the butter and/or cream cheese into the microwave for about 15-20 seconds.
- Add sugar, blending until well-combined.
- Add flour slowly, blending until combined.
- Cover the bowl with plastic wrap and place in the fridge for 45 minute to 2 hours.
When I know I’m making these cookies, I plan ahead to make the dough before I need to, say, run an errand. That way, I’m not tempted to hurry the process along.
Once your dough has chilled:
- Preheat the oven to 375.
- Remove the bowl from the fridge and line a baking sheet with parchment paper.
- Roll dough into 1″ balls and place on the cookie sheet.
- Using your thumb, press down into each ball, creating an indention.
- Fill the indention with the preserve of your choice – careful not to overfill as it runs and causes all sorts of stickiness, not to mention makes the cookie not quite as pretty (although still just as good!)
- Bake for 8-12 minutes, or until the cookies are just starting to brown. They will be soft when you take them out – this is a good thing! I have found the sweet spot for my oven is 10 minutes, but ovens do vary.
- Let cool and enjoy!
This recipe makes approximately 3 dozen cookies.
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