It’s finals week over here at Hamilton College and the grind has hit me. Lots of studying, lots of Christmas music, and soon lots of packing, too. I’m not too stressed out because I’ve set myself up pretty well for finals week in all my classes, but it’s still a lot of work. I’m not a huge fan of studying for organic chemistry, and I just have to do so much of it. But I’ll get through it and get to go home for Hanukkah, sitting by the fire, and decorating the Christmas Tree. It’s all worth it. Now to these cookies.
I love thumbprint cookies. I think it’s because I don’t like cookies that are all one flavor because I think it’s boring, so putting something in the middle is a good way to mix and match flavors. Thumbprints always go well with jam, and in this recipe you use cream cheese, too. They’re absolutely delicious, and definitely a great holiday cookie!
These thumbprints have a very simple dough. It’s loaded with butter, sugar, and if you use vanilla bean paste like I did, an intense vanilla flavor. It’s absolutely delicious, I know from first-hand experience of eating too much of the dough (whoops sorry not sorry). Then, you roll them into smaller balls than you think you should, then make an indent in the middle and fill them with jam.
For these types of cookies, you don’t always bake the cookie with the filling in the middle, like with my Chocolate Thumbprints. However, for these cookies, the jam is in fact baked with the cookie, which makes it even easier on your part! I call these Strawberry Cream Cheese Thumbprints but you can really use any jam you like. Strawberry goes very well with vanilla and is typically well-liked, but you can also use raspberry, mixed berry, cherry, blueberry, or whatever else your heart desires.
Whether you’re making these for Christmas or during some free time in July, these are sure to be delicious. Happy baking!
Recipe adapted from Taste of Home