Description
A bright citrus thumbprint cookie made with cream cheese. These should be on your Christmas baking list.
Ingredients
- FOR THE SANDING SUGAR:
- 1 cup Coarse Raw Sugar
- 2 whole Citrus Fruits (your Choice: Limes, Lemons, Or Oranges), Washed And Zested
- FOR THE COOKIES:
- 4 ounces, weight Cream Cheese, Room Temperature
- ½ cups Butter, Room Temperature
- ½ cups Granulated Sugar
- 2 whole Citrus Fruits (your Choice: Limes, Lemons, Or Oranges), Washed And Zested
- 2 Tablespoons Fresh Citrus Juice – Limes, Lemons, Or Oranges
- 1 cup All-purpose Flour
- ½ teaspoons Baking Soda
- Orange Marmalade Or Other Citrus Jam Or Curd, For Filling
Preparation
Preheat the oven to 350 F.
In a small bowl, combine the sanding sugar ingredients. Mix well and set aside.
Using an electric mixer or a stand mixer fitted with the paddle attachment, cream together the cream cheese, butter, and granulated sugar until light and fluffy. Add the citrus fruit zest and juice and mix until combined. Add the flour and baking soda and mix until well blended.
Break off a small amount of dough and roll it between your hands to form a ball that is about 1″ diameter. I like to use a small 1 ounce style ice cream scoop to get equal size cookies. Roll each ball in the citrus sanding sugar until it is evenly coated. Place the sugar coated balls on parchment lined baking sheets spacing them an inch or two apart.
Use the handle of a wooden spoon, or a small round object to press a deep hole into the center of each cookie, but be careful not to go all the way through to the bottom.
Bake for 10 minutes. Remove from the oven and quickly re-indent the centers slightly. Bake for an additional 4 – 5 minutes, until lightly browned on the bottom. Remove from the oven and cool on wire racks.
Once cooled, fill the center of each cookie with a dollop of orange marmalade or fresh lemon curd.
