Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 4 oz full fat Cream Cheese, softened
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Raspberry Preserves/Jam
  • 2 oz softened Cream Cheese (for drizzle)
  • 1/2 cup Powdered Sugar, sifted
  • 1 teaspoon Fresh Lemon Juice
  • Fresh Raspberries (optional, for garnish)

Instructions:

  1. Cream the softened butter, 4 oz cream cheese, and granulated sugar in a mixer until light and fluffy (about 3 minutes). Mix in the vanilla extract.
  2. Whisk the flour and salt together separately. Gradually add the dry mixture to the wet ingredients on low speed until just combined into a soft, uniform dough. Do not overmix.
  3. Form the dough into a flat disc, wrap tightly in cling film, and chill in the refrigerator for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough into uniform 1-inch (2.5cm) balls and place on prepared sheets, spaced 2 inches apart.
  5. Use your thumb or the back of a small measuring spoon to gently press a deep well into the centre of each cookie dough ball.
  6. Bake for 10–12 minutes until the edges are set and just beginning to turn pale gold. Remove from the oven.
  7. Spoon approximately 1/2 teaspoon of raspberry preserves into the centre of each warm cookie well.
  8. Return the cookies to the oven for another 2–3 minutes until the jam is bubbly. Let cool completely on the baking sheet before moving.
  9. While cookies cool, whisk together the 2 oz softened cream cheese, sifted powdered sugar, and lemon juice until smooth. Thin with water, 1/2 teaspoon at a time, until it reaches a thick drizzling consistency.
  10. Drizzle the cheesecake mixture across the tops of the cooled cookies. Garnish with a tiny fresh raspberry, if using, before serving.