Classic Jam Thumbprint Cookies are filled with raspberry jam and dusted with icing sugar. They are a must have holiday cookie for your Christmas table or cookie exchanges.
Preheat oven to 350 degrees. Prepare two large baking sheets by lining with parchment paper.
In the bowl of a stand mixer at medium speed beat butter, cream cheese and sugar until smooth.
Add egg, lemon zest and lemon juice and beat to a creamy texture.
Reduce speed to low, gradually add flour and baking powder and beat until a thick dough forms.
Transfer dough to a medium bowl, cover and chill for at least 2 hours.
Remove dough from refrigerator and let rest for 15 minutes. Then form dough into 1 tablespoon balls and place them on the prepared baking sheets, spacing them out at least 1 inch apart. Press your thumb or the back of a 1 teaspoon round measuring spoon into the centre of each ball of dough to flatten the cookie slightly and create a deep well.
Fill each indentation with ½ teaspoon of jam.
Bake cookies for 11 - 13 minutes or just until lightly golden. Remove from oven and allow cookies to set for 2 minutes before removing to a rack to cool completely.
Dust the tops with icing sugar.