Cream Cheese Thumbprint Cookies
1/4 c. butter, softened
1-8 oz. pkg. cream cheese, room temperature
1 egg yolk
1/4 tsp. vanilla
1 pkg. yellow cake mix
Jam of choice (I used raspberry)
Cream together butter and cheese. Blend in yolk and vanilla. Add cake mix. Mix until well combined.
Roll into 1" balls...
and smoosh a dip in each cookie with your thumb.
Fill each hole with about 1/2 tsp. jam. Bake at 375 degrees for 8 minutes, rotating baking sheet halfway through cooking time. Let cool on sheet 5 minutes before moving to a rack to cool completely.