This recipe for Sugar Plum Thumbprint Cookies combines two of my favorite brands Pillsbury and Stonewall Kitchen and is a dessert feature in our Nutcracker Party Menu.
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
Step 2
In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
Step 3
Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Step 4
Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
Step 5
Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.
You can buy both the Sugar Plum and Holiday Jam at our party pantry in store and online.
I know this recipe is going to be on rotation at my house this summer for a number of reasons 1) you can make it ahead of time 2) it’s a great side dish with a grilled protein 3) it will make a delish lunch for work if I make extra
