Raspberry-Cheesecake Cookies

These little cookies are like a bite of Heaven.  The dough is a beautiful mixture of butter and cream cheese.  I also used homemade raspberry preserves, which gave the cookies an even better flavor. They are fluffy, sweet, super delicious.  Enjoy!

Recipe yields about 50 cookies
Ingredients:
-1/2 stick (8 Tbs) salted butter, at room temperature
-4 oz cream cheese, at room temperature
-3/4 cup sugar
-1 1/4 cups flour
-about 1/4 cup raspberry preserves
Directions:
In your electric mixer's bowl, cream the butter and cream cheese until light and fluffy.  Add the sugar and mix very well.  Add the flour and mix well.
Cover the bowl with wrap and refrigerate for 1-2 hours.
Preheat oven to 375 F.  Line two baking sheets with parchment paper and set aside.
Take the dough out of the fridge.  Scoop out a small piece of dough (about 2 Tbs each) and roll into a ball.  Place it on the prepared sheets (about 25 per sheet) and lightly press your thumb in the center.  Repeat with remaining dough. Fill each indentation with about 1/2 tsp raspberry preserves.
Bake in preheated oven for about 10-12 minutes or until golden around the edges.
Remove sheets from the oven and let cookies cool completely.  Enjoy!