Cooking with Kids Recipes
Raspberry Cream Cheese Thumbprints
Makes: about 10 dozen cookies
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ingredients
|
| 1 ½ cups |
(375 mL)
unsalted butter, softened |
| 1 ½ cups |
(375 mL)
granulated sugar |
| 250g | package cream cheese, softened (8 oz) |
| 2 | eggs |
| 2tbsp |
(30 mL)
lemon juice |
| 1tsp |
(5 mL)
grated lemon zest |
| 4 ½ cups |
(1100 mL)
all-purpose flour |
| 1 ½ tsp |
(7 mL)
baking powder |
| ¼ tsp |
(1 mL)
salt |
| ¾ cup |
(175 mL)
raspberry jam (or any other flavour) |
| ¼ cup |
(50 mL)
icing sugar |
directions
| 1. | In a large bowl with an electric mixer, beat together the butter, sugar and cream cheese until smooth. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and zest. |
| 2. | In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture in 2 or 3 portions, mixing just until the flour is incorporated and the dough is smooth. Cover with plastic wrap and refrigerate for about 1 hour, or until firm. |
| 3. | When ready to bake, preheat the oven to 350°F (180°C). Line 2 cookie sheets with baker's parchment paper. |
| 4. | Roll the dough into 1 in (2 cm) balls and arrange on the prepared cookie sheets, leaving about 2 in (5 cm) between them. With a finger or the handle of a wooden spoon, make an indentation in the top of each ball, then fill with a tiny spoonful of jam. Place in the preheated oven and bake 8 to 10 minutes or until lightly browned on the bottom. Remove to a rack to cool completely, then dust the cookies lightly with icing sugar. |
First published in Today's Parent's 12/2008 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can use a pastry brush to coat piecrust or shells with melted butter or egg wash before baking to give it a bright sheen.
