In the bowl of an electric mixer fitted with paddle attachment beat together butter cream cheese and sugar on medium speed until light yellow and fluffy about 3 minutes. In a large bowl cream together butter cream cheese and sugar until light and fluffy. Preheat oven to 350 degrees f. Gradually add flour beating until well blended after each addition. Pan with removable rim and press cookie mixture into bottom.

Chill at least 2 hours before serving but up to 8 hours. In a medium bowl toss 2 tbsp. Spread cream cheese mixture over the top of the shortbread cookies in the pan. Finely grate chocolate over the top evenly or dust with cocoa powder. Strawberry or seedless raspberry jam is an excellent choice or use apricot preserves.

Brush 1 tablespoon milk over the top of the dough. Roll into balls and flatten with a glass. Can also be used in a cookie press. Lemon zest with 1 1 2 tbsp. Cream butter and cheese.

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Add sugar vanilla and egg yolks. Press your thumb into the center of each ball of cookie dough and fill them with your favorite fruit preserves or jam. Crumble cookies into a food processor and pulse until finely ground. In a large bowl beat butter and cream cheese until smooth. Place cream cheese filling on top of 12 pieces of dough.

Directions preheat oven to 325 degrees f lightly grease cookie sheets. Instructions preheat oven to 350f. Roll or cut dough into desired shape and arrange on the prepared baking sheet. Beat in egg yolk and vanilla. Using a medium cookie scoop scoop heaping tablespoons of dough about 24 balls and flatten into pancake like circles on the baking sheet.

Bake shortbread in the preheated oven until golden brown and fragrant 15 to 25 minutes. Add chopped walnuts and stir to combine. Add cookie crumbs and mix well. In a medium bowl whisk together flour and salt. These thumbprint cookies are made with rich butter and cream cheese dough.

Stir in flour and sugar. Preheat oven to 350 f. Beat butter cream cheese granulated sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Preheat oven to 325. You can decorate with sprinkling.

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Remove from oven and let cool in pan. Remove from oven and let cool in pan. Stir in flour and sugar. Bake shortbread in the preheated oven until golden brown and fragrant 15 to 25 minutes. Directions preheat oven to 325 degrees f lightly grease cookie sheets.

You can decorate with sprinkling. Add sugar vanilla and egg yolks. Brush 1 tablespoon milk over the top of the dough. Chill at least 2 hours before serving but up to 8 hours. In the bowl of an electric mixer fitted with paddle attachment beat together butter cream cheese and sugar on medium speed until light yellow and fluffy about 3 minutes.