Jam Thumbprint Cookies


2 1/4 cups flour

1 tsp. baking soda

1 Tbsp. parmesan cheese powder

1/2 cup (1 stick) butter, slightly melted

1 cup (8 oz. package) cream cheese

1 cup sugar

1 T. vanilla extract

1 egg

1/2 cup seedless jam



Stir flour, baking soda and parmesan cheese together with fork in small bowl. Beat butter, sugar, vanilla and cream cheese together with fork in a large mixing bowl. Add the egg and beat well. Gradually mix in flour/dry ingredient mixture.

Chill in refrigerator for 30-45 minutes. Form dough into ping-pong size balls, place onto ungreased baking sheet and flatten into circles about 3/4 inch tall.

Bake in preheated 350-degree oven for 6-8 minutes, then slide cookie sheet out of oven and place onto stovetop. With a small spoon, form a thumbprint indentation in the middle of each cookie. Place 1/2 tsp. of jam in the indentation. Slide cookie sheet back into oven and bake until bottoms of cookies are golden brown and edges are slightly crisp, about 4-6 minutes.

(Cool well before eating, the jam is like molten lava when fresh from the oven.)

Makes about 35 cookies.


Options: Can use lemon juice, or almond or rum extract instead of vanilla.

Chocolate-raspberry version: add 1/2 cup cocoa powder and 1/2 tsp. raspberry Koolaid powder to dry ingredients. Increase sugar to 3/4 cup brown sugar and 3/4 cup white. Fill thumbprint with raspberry jam.