Description
A delightful combination of buttery shortbread, creamy cheesecake filling, and a bright burst of raspberry jam. Perfect for celebrations, afternoon tea, or simply enjoying with a warm beverage.
Ingredients
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz (113g) cream cheese, softened
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
For the Raspberry Topping:
- 1/3 cup raspberry jam or preserves
Optional Garnish:
- Powdered sugar for dusting
Instructions
-
Prepare the Cookie Dough
In a large mixing bowl, cream butter and granulated sugar until light and fluffy. Add egg yolk and vanilla, and mix well. Gradually add flour and salt; mix until combined. Chill dough for 15–20 minutes if needed. -
Make the Cheesecake Filling
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Set aside. -
Shape the Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Roll dough into 1-inch balls and place on prepared baking sheet. -
Create the Thumbprints
Gently press an indentation in the center of each dough ball with your thumb or a teaspoon. -
Fill the Cookies
Spoon about 1/2 teaspoon cheesecake filling into each indentation. Top with 1/4 teaspoon raspberry jam. -
Bake
Bake for 12–14 minutes until edges are set but not browned. Cool on baking sheet for 5 minutes, then transfer to a cooling rack. -
Optional Finishing
Once cooled, dust lightly with powdered sugar.
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 12 minutes