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Thumbprint Cookies

1 review
Servings 30 Prep Time Cook Time 18 - 20 Minutes


1 (8 ounce) package, softened Cream Cheese
3/4 cup Butter, softened
1 Cup Sugar - White
2 Teaspoons Vanilla Extract
2 1/4 Cups Flour - All Purpose
1/2 Teaspoon Baking Soda
1 Cup (chopped) Pecans
1 1/4 Cups (or any othe flavor preserves) Apricot Preserves


1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda; mix well. Add pecans; mix just until blended. Cover. Refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Indent centers (with thumb). Bake 10 minutes.

3. Fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely on wire racks.

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