Egg-Free Cranberry Thumbprints Recipe

Preheat the oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream together the butter, brown sugar, sugar, cream cheese, and vanilla extract until light and fluffy.

Pour some wheat germ into a small bowl. Using a cookie scoop, portion out the dough, aiming for about 1 1/2 tablespoons per cookie.

Roll each portion into a smooth ball, then roll it in the wheat germ to coat.

Arrange the dough balls on the prepared cookie sheets, leaving about 2 inches between each. Use the back of a 1/2 teaspoon measuring spoon (or your thumb) to make a small indentation in the center of each cookie.

Bake for 10 minutes. While they're baking, mix together the dried cranberries and strawberry preserves in a small bowl.

Remove the cookies from the oven. If any indentations have puffed up, gently press them down again. Drop about 1/2 teaspoon of the cranberry-jam filling into the center of each cookie.

Return the cookies to the oven and bake for an additional 10 minutes, until the edges are lightly golden and the filling is bubbly. Let them cool completely on the baking sheet before serving; the filling will set as they cool.