Cream Cheese Butter Cookies

These are thumbprint cookies built on a shortbread frame enriched with cream cheese. The cream cheese does something wonderful: it gives the dough a subtle tang that counters the sugar and keeps the cookie from turning too rich, while also making the crumb exceptionally tender without the usual baking-powder lift.

Because there is no leavening in this dough, the cookies do not spread and puff on the tray. What you shape is what you get. Roll the dough into tight balls about the size of a cherry, press a thumb or the back of a small measuring spoon into each, and spoon in a quarter teaspoon of raspberry jam. Fill too generously and the jam will bubble over the edge and weld the cookie to the pan.

Cream the butter and sugar until pale and fluffy, at least three minutes on medium speed. This is the only place air enters the dough, and under-creamed butter means a denser, slightly greasy cookie. The egg yolk comes next, then flour, and cream cheese last so you do not overwork the dough into tough cookies.

Pro Tips

• Use full-fat block cream cheese, not whipped or reduced-fat tubs. Spreadable cream cheese has extra water and will throw off the dough texture.
• If the dough feels sticky, refrigerate it for 20 minutes before rolling. Cold dough holds the thumbprint shape far better.
• Raspberry jam is classic for a reason, but the tartness against the buttery base is what makes it sing. Overly sweet jams disappear against the cookie.
• Cool the cookies on the sheet for five minutes before moving. The jam is molten straight from the oven and a spatula move while hot will smear it everywhere.

Variations

• Swap the jam for apricot preserves, lemon curd, or a scant teaspoon of Nutella for chocolate thumbprints.
• Roll each dough ball in finely chopped almonds or pecans before the thumbprint for a nutty crust.
• Add a half teaspoon of vanilla extract or the zest of one lemon to the butter-sugar stage for an extra layer of flavor.