Italian Lemon Cheesecake Thumbprint Cookies
Kicking off my Christmas series with these Italian Lemon Cheesecake Thumbprint Cookies. Soft, rich, and citrusy - made with butter, cream cheese, and a glossy dollop of fig preserve. Tiny, twinkly bites of holiday joy.
Ingredients
120 gm cream cheese
114 gm butter
115 gm caster sugar
150 gm flour
1 ½ tsp lemon extract
Jam or preserves of choice
Sprinkles (optional)
Method
1. Whisk cream cheese and butter till soft.
2. Whisk in sugar & lemon extract.
3. Stir in flour, cover and refrigerate for at least an hour.
4. Line a baking tray with parchment paper and preheat oven at 177C.
5. Roll dough into balls and place on lined tray.
6. Press a little and use your thumb to make thumbprints on each ball of dough.
7. Place some jam onto the indents.
8. Toss some sprinkles if you choose to make the cookies look more festive.
9. Bake for 10 – 15 minutes, depending on the size of the cookies.
10. Dust with icing sugar when serving (optional).
