- 4 ounces of cream cheese, softened
- 1 stick of butter, softened
- 1/2 cup plus 1/3 cup sugar
- 1 & 1/3 cups flour
- 1/4 cup raspberry preserves (recipe below)
- 3 ounces Baker’s white chocolate
Cream together cream cheese and butter. Beat in sugar until light and fluffy. Slowly stir in flour. Stir until combined.
Preheat oven to 350*. Line cookie sheets with parchment paper. Roll dough into walnut sized balls and place on cookie sheet. Press thumb gently into center of dough balls. Fill thumbprint with raspberry preserves. Bake for 12-15 minutes or until just starting to golden. Allow to sit 2 minutes on pan.
Carefully move to cooling rack to cool completely.
In double broiler, melt white chocolate. Drizzle on top of cooled cookies.
*Store in airtight container in refrigerator.
Place a small plate in the freezer
- 1 cup raspberries (I use frozen)
- 1/2 cup sugar
- 1 tbsp lemon juice
Combine ingredients in saucepan over medium high heat. Bring to a boil, stirring regularly. Continue boiling, stirring occasionally until thickened.
To test consistency, put a small drop on plate from freezer. It should jelly immediately on the plate. Store in airtight container in refrigerator.