How To Make Raspberry Thumbprint Cookies
Get your hands at these sweet raspberry thumbprint cookies, made with lemon-zested cookie dough, baked, and filled with raspberry jam.
Serves:
Ingredients
- 16½ozPillsbury™ refrigerated sugar cookies,1 roll
- 3ozcream cheese,softened
- ½cupall-purpose flour
- 2tsplemon peel,grated
- â…“cupseedless raspberry jam
- 1cuppowdered sugar
- 5tsplemon juice
Instructions
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Preheat oven to 350 degrees F.
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Leave cookie dough out for 10 minutes to soften. Add cream cheese, flour, and lemon zest and mix well with hands.
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Roll dough into 1¼-inch balls and place on a baking sheet 2 inches apart. Use thumb to make an indentation.
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Bake for 12 to 14 minutes or until lightly browned. Remove from the oven and while warm, then press each indentation again.
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Fill each indentation with a little bit of jam.
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Cool for 1 minute on the cookie sheets, then move to cooling racks. Cool completely for about 20 minutes.
Nutrition
- Calories:Â 92.03kcal
- Fat:Â 3.67g
- Saturated Fat:Â 1.01g
- Monounsaturated Fat:Â 1.45g
- Polyunsaturated Fat:Â 0.94g
- Carbohydrates:Â 13.88g
- Fiber:Â 0.24g
- Sugar:Â 7.61g
- Protein:Â 1.04g
- Cholesterol:Â 5.66mg
- Sodium:Â 69.62mg
- Calcium:Â 12.20mg
- Potassium:Â 17.41mg
- Iron:Â 0.39mg
- Vitamin A: 37.49µg
- Vitamin C:Â 0.65mg
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