Directions

• To a large bowl or stand mixer beat the butter and cream cheese together until well combined now beat in the sugar. While mixing stir in the flour until well combined. Cover the bowl with cling wrap and place in a refrigerator for 30 minutes – 1 hour (Chilling the dough will help the cookies become soft and fluffy in the end)
• Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Using a cookie scoop scoop the dough into balls then roll into balls with your hands place onto the sheet pan, to the center of each cookie make a thumbprint place 1-2 tsp of preserve into each thumbprint on each cookie. Bake for 11 minutes and let cool on the cookie tray for 5 minutes. Enjoy!