Raspberry Thumbprint Cookies

• Vegetarian

• Produce

  • 2 tsp Lemon peel

• Condiments

  • 4 tsp Lemon juice
  • 1/3 cup Raspberry jam, seedless

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 cup Powdered sugar

• Bread & Baked Goods

  • 1 Roll

• Dairy

  • 3 oz Cream cheese

Found on pillsbury.com

Description

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
• 3 oz cream cheese, softened
• 1/2 cup all-purpose flour
• 2 teaspoons grated lemon peel
• 1/3 cup seedless raspberry jam
• 1 cup powdered sugar
• 4 to 5 teaspoons lemon juice

Directions

• 1 Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.
• 2 In large bowl, break up cookie dough. Add cream cheese, flour and lemon peel; stir with spoon or hands until well blended.
• 3 Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• 4 Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• 5 Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.

Nutrition