Ingredients:

  • 1/2 cup (113g) Unsalted butter, slightly softened
  • 3 oz (85g) Full-fat Philadelphia Cream Cheese, brick-style
  • 1/2 cup (100g) Granulated white sugar
  • 1 Large egg yolk
  • 1 tsp (5ml) Pure vanilla extract
  • 1/4 tsp Salt
  • 1 3/4 cups (220g) All-purpose flour, spooned and leveled
  • 1/3 cup (80ml) High-quality fruit preserves (Apricot, Raspberry, or Strawberry)

Instructions:

  1. In a stand mixer with a paddle attachment, beat the butter and cream cheese on medium-high speed until ivory-colored and smooth (about 2 minutes). Add the sugar and continue beating until the texture resembles wet sand.
  2. Lower the mixer speed and add the egg yolk and vanilla extract. Mix until just combined and the fats are emulsified.
  3. Slowly incorporate the flour and salt. Mix on the lowest setting until no white streaks remain and the dough pulls away cleanly from the sides of the bowl.
  4. Scoop 1-tablespoon portions and roll into smooth spheres. Place 2 inches apart on a parchment-lined baking sheet. Use your thumb or a rounded spoon to press a deep well into the center of each ball.
  5. Spoon approximately 1/2 teaspoon of fruit preserves into each indentation. Bake at 350°F (175°C) for 12 minutes, or until the bottoms are barely golden.