Berry Thumbprint Cookies

1 cup butter
1 (3 ounce) package cream cheese
1 cup sugar
1 egg yolk
2 teaspoons vanilla extract
2 ½ cups flour
Seedless berry jam (strawberry, raspberry, blackberry…)

In a large bowl, cream butter, cream cheese and sugar. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for one hour.

Shape dough into 1” balls. Place 2” apart on an ungreased cookie sheet. Make a ½” deep indentation in the center of each ball. Fill with the jam of your choice (½ to ¾ teaspoon).

Bake at 350 degrees for 10 to 12 minutes. Cool on rack. Makes about 5 dozen.

Childhood Thumbprint Cookies

This recipe came from Southern Living magazine, December 1985.

1 c. butter
2/3 c. sugar
2 egg yolks
1/2 t. vanilla extract
2 1/4 c. flour
1/2 t. salt

Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.

Combine flour and salt; add to creamed mixture, mixing well. Chill.

Roll dough into 1" balls; place balls about 2" apart on ungreased cookie sheets.

Press thumb in each ball of dough, leaving an indentation. Bake at 300 degrees for 20 to 25 minutes; do not brown. Allow to cool on wire racks. Place about 1/2 t. chocolate frosting in each cookie indentation.

Chocolate Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. milk
1/4 c. butter
1/2 t. vanilla extract

Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Beat until mixture is of spreading consistency.