Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories98.7 kcal (5%)
Total Fat3.5 g (5%)
Carbs15.8 g (6%)
Sugars10 g (11%)
Protein1 g (2%)
Sodium44.4 mg (2%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
48 servings
Instructions
Step 1
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Step 2
Fill small zipper-lock bag with jam and set aside. Whisk flour, salt, baking soda, and baking powder together in medium bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until fluffy, 3 to 6 min- utes. Add cream cheese, egg, and vanilla and beat until combined, about 30 seconds. Reduce speed to low, slowly add flour mixture, and mix until incorporated.
Step 3
Working with 11⁄2 teaspoons dough at a time, roll into balls and space them 11⁄2 inches apart on prepared sheets. Using greased rounded 1-teaspoon measure, make indentation in center of each dough ball.
Step 4
Bake cookies, 1 sheet at a time, until just beginning to set and are lightly browned around edges, about 10 minutes. Remove sheet from oven and gently reshape indentation in center of each cookie with greased rounded 1-teaspoon measure. Snip small corner off zipper-lock bag and carefully fill each indentation with about 1⁄2 teaspoon jam. Rotate sheet and continue to bake until lightly golden, 12 to 14 minutes. Let cookies cool on sheet for 10 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Step 5
After baking cookies for 10 minutes, craters will have puffed up. Remove baking sheet from oven and use tea- spoon measure to reshape original thumbprints.
Step 6
Snip small corner off zipper-lock bag filled with jam. Carefully fill each indenta- tion with about 1/2 teaspoon jam.
Step 7
Bake cookies, 1 sheet at a time, until just beginning to set and are lightly browned around edges, about 10 minutes. Remove sheet from oven and gently reshape indentation in center of each cookie with greased rounded 1-teaspoon measure. Snip small corner off zipper-lock bag and carefully fill each indentation with about 1⁄2 teaspoon jam. Rotate sheet and continue to bake until lightly golden, 12 to 14 minutes. Let cookies cool on sheet for 10 minutes, then transfer to wire rack. Let cookies cool completely before serving.
