Instructions

• Beat the softened cream cheese and butter until light and fluffy, scraping the bowl as needed.
• Add the sugar and beat until well combined.
• Add the flour gradually on low speed, mixing only until incorporated.
• Cover and refrigerate the dough for at least 45 minutes and up to 2 hours.
• Heat the oven to 350°F and line baking sheets with parchment.
• Roll the dough into balls, place them on the sheets, and press a thumbprint into each.
• Fill each indentation with raspberry preserves.
• Bake for about 12 minutes, until the edges are lightly golden.
• Cool on the baking sheet briefly, then transfer to a rack.