I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Cookies!!! This time of year is all about the cookie making at our house and my favorites have evolved over the years. I was once a sugar cookie girl, then a gingerbread and now I’m all about the White Chocolate Raspberry Thumbprint Cookies. These are so yummy! The rich flavor of the cream cheese based cookie dough is the perfect platform for the little pocket of raspberry jam. Add a drizzle of melted white chocolate to tie it all together and you’ve got pure perfection 🙂
Ingredients:
- ¾ cup sugar
- ¾ cup butter, softened
- 1 3 oz. package cream cheese, softened
- 1 egg
- 2 ¼ cups all purpose flour
- ¾ tsp. baking powder
- ½ cup seedless red raspberry preserves
- ½ cup white chocolate chips
- 2 tsp. oil
Helpful hint: I actually like to make this dough the day before I make the cookies and refrigerate the dough overnight. The cookies seem to hold their shape better this way. Also, let the pans cool off completely before placing the next set of cookies and store the cookie dough in the refrigerator between batches.
Preheat oven to 350 degrees. In large bowl, combine sugar, butter and cream cheese. Beat well. Add egg and blend well. Add flour and baking powder. Mix well. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb or handle of wood spoon, make indentation in center of each cookie. Fill each indentation with ¼ tsp. preserves.
Bake at 350 degrees for 11 to 13 minutes, or until cookies are firm to the touch. Cool 2 minutes, then remove from the cookie sheets. Cool until completely cooled. Once your cookies are all baked and cooled, combine the white chocolate chips and oil in a small saucepan and stir over low heat until melted and smooth. Drizzle over the cooled cookies.
Enjoy!