Raspberry Kolaches (Thumbprints)

Raspberry Kolaches (Thumbprints)

submitted by : Brandy Warnick

Aunt B's 

Ingredients

• 1 C butter, room temperature
• 8oz cream cheese, room temperature
• 1/2 tsp vanilla
• 1/2 tsp salt
• 2 1/4 C flour
• fruit filling or very thick jam, any flavor you would like

Directions

• Preheat oven to 350F.  Line cookie sheet with parchment paper or grease and flour.
• Cream together butter and cream cheese until light and fluffy.  Beat in vanilla.
• Add flour and salt to the butter mixture in three parts, beating between additions.
• Form dough into a round disk and wrap in plastic wrap.  Allow to chill in refrigerator 2 hours or overnight.  Allow to come to a temperature warm enough to roll before continuing.
• I rolled the dough to about 1/3 inch thickness on a layer of plastic wrap after storing for a few hours in the fridge. If your dough seems to be sticking, lightly flour your workspace.
• Cut out rounds in your desired size, in the ballpark of 2 inches diameter.  Re-roll and cut until all dough is used.  Make a slight indentation in the shape of a circle into each round.  Place 1-1.5 tsp of filling into this indentation and spread it around without covering the edges of the dough.  
  • If you don’t feel like cutting them out, you can absolutely make round balls, and then use your thumb to put a divot in there for your jam- hence Thumbprints!
• Bake in preheated oven 10-15 minutes until barely golden.  Try to take them out when they just start to turn, check the bottom and they should be barely turning golden. While warm, sprinkle lightly with powdered sugar.
• Once completely cool, sprinkle again with powdered sugar.