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Thumbprint Cookies
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time prep:20 min total: 1 hr 10 min servings total:about 5 doz. or 30 servings, 2 cookies each what you need | |
1pkg. (8 oz.) | PHILADELPHIA Cream Cheese, softened |
3/4cup (1-1/2 sticks) | butter, softened |
1cup | sugar |
2tsp. | vanilla |
2-1/4cups | flour |
1/2tsp. | baking soda |
1cup | PLANTERS Chopped Pecans |
1-1/4cups | raspberry preserves make it |
HEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
BAKE 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
kraft kitchens tips
SIZE-WISE
These colorful cookies are great for serving at a holiday party or for sharing at a cookie exchange.
SUBSTITUTE
Prepare using any other flavor of preserves, such as apricot or strawberry.
servings
total:
about 5 doz. or 30 servings, 2 cookies each
nutritional info per serving Calories 190 Total fat 10 g Saturated fat 4 g Cholesterol 20 mg Sodium 85 mg Carbohydrate 24 g Dietary fiber 1 g Sugars 16 g Protein 2 g Vitamin A 4 %DV Vitamin C 4 %DV Calcium 0 %DV Iron 4 %DV K:1974v20 :75590
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