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Raspberry Cream Cookies


  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 3 teaspoons vanilla extract
  • 2 1/2 cups flour
  • Seedless raspberry jam


  1. In a large bowl, cream together the butter, cream cheese and sugar untill light and fluffy. Beat in egg yolk and vanilla extract. Add flour and mix well.
  2. Cover and refrigerate for 1 hour.
  3. Roll dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Using the end of a wooden spoon handle, make a 1/2-inch deep indention in the center of each dough ball; fill with about 1/4 teaspoon jam.
  4. Bake in preheated 350 degree F oven for 10-12 minutes or until set.
  5. Remove to wire rack to cool.

Makes 5 dozen

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