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Strawberry-Pretzel Thumbprint Cookies Recipe

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This recipe for Strawberry-Pretzel Thumbprint Cookies is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups mini pretzel twists, coarsely crushed
2 tablespoons granulated sugar
2 tablespoons butter, melted
1 roll (16.5 oz) refrigerated sugar cookies
3 oz (from 8-oz package) cream cheese, softened
1/3 cup all-purpose flour
1/3 cup seedless strawberry jam, stirred

Cream Cheese Drizzle:
2 oz (from 8-oz package) cream cheese, softened
1/2 cup powdered sugar
2 teaspoons milk
Directions:
Directions:
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In small bowl, mix crushed pretzels, granulated sugar and melted butter. Set aside.

In large bowl, break up cookie dough. Add 3 oz cream cheese and the flour; mix with spoon or hands until well blended.

Shape dough into 38 (1 1/4-inch) balls. Roll into pretzel mixture, pressing slightly to stick. Place balls 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

Bake 10 to 13 minutes or until edges are set and light golden brown. Immediately remake indentation in each cookie with back of teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Spoon rounded 1/4 teaspoon jam into each indentation. Cool completely, about 30 minutes.

In small bowl, beat Cream Cheese Drizzle ingredients with spoon until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle on tops of cookies.
Number Of Servings:
Number Of Servings:
38 cookies
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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