Shortbread thumbprint cookies

Ingredients:

  • 1 pkg. (250 g) cream cheese, softened
  • 3/4 c. butter, softened
  • 1 c. sugar
  • 2 tsp. vanilla
  • 2-1/4 c. flour
  • 1/2 tsp. baking soda
  • 1 c. finely chopped pecans, or coconut
  • 1-1/4 c. jam ( your favored jam)

Directions:

1. Heat oven to 350F. Beat cream cheese, butter, sugar and vanilla with electric mixer until blended. Add flour, baking soda and pecans; mix well.
2. Refrigerate 30 min. Shape dough into 1 inch balls. Place on baking sheet. Indent centers.
3. Bake 10 min. Fill each cookie with about 1 tsp.jam. Bake 8-10 more min. or until golden brown. Cool on baking sheet a couple of minutes. Remove to wire racks, cool completely.

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