Strawberry-Pretzel Thumbprint Cookies

Steps

• 1

  Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In small bowl, mix crushed pretzels, granulated sugar and melted butter. Set aside.
• 2

  In large bowl, break up cookie dough. Add 3 oz cream cheese and the flour; mix with spoon or hands until well blended.
• 3

  Shape dough into 38 (1 1/4-inch) balls. Roll into pretzel mixture, pressing slightly to stick. Place balls 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

  
• 4

  Bake 10 to 13 minutes or until edges are set and light golden brown. Immediately remake indentation in each cookie with back of teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Spoon rounded 1/4 teaspoon jam into each indentation. Cool completely, about 30 minutes.

  
• 5

  In small bowl, beat Cream Cheese Drizzle ingredients with spoon until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle on tops of cookies.