Cheesecake Thumbprint Cookies
Dec 23, 2023 3:49:09 GMT -5
Post by maybetoday on Dec 23, 2023 3:49:09 GMT -5
CHEESECAKE THUMBPRINT COOKIES
yield ABOUT 30 COOKIES
prep time 30 MINUTES
cook time 28 MINUTES
total time 58 MINUTES
INGREDIENTS
FOR THE FILLING:
4 ounces (113g) cream cheese, softened
1/4 cup (50g) granulated sugar
pinch salt
1 large egg yolk
1 & 1/2 teaspoons sour cream
1/8 teaspoon vanilla extract
FOR THE COOKIES:
1 cup (226g) unsalted butter, softened
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups (240g) all-purpose flour
cinnamon sugar, optional
INSTRUCTIONS
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese until light and fluffy.
Add the sugar and salt. Mix until smooth. Add the egg yolk, sour cream, and vanilla, and beat until smooth.
Refrigerate for about 30 minutes.
TO MAKE THE COOKIES:
Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the salt and egg yolk, and mix well.
Reduce mixer speed to low. Gradually add the flour, mixing just until combined.
Using 1 tablespoonful of dough at a time, roll the dough into balls. If desired, roll each ball in cinnamon-sugar. Place the cookies about an inch apart on the prepared pans.
Make an indentation in the top of each ball with a small tart tamper or the handle of a wooden spoon. Flour the tamper or spoon if needed to prevent sticking.
Bake 10 minutes. Remove from the oven and make indentations again. Bake 8-10 minutes, or until the edges begin to turn golden.
Cool completely on the pans on wire racks.
After the cookies have cooled, preheat oven to 350°F again.
Fill the indentations with about 1 teaspoon of cream cheese filling. Mound the filling slightly.
Bake the cookies 7-8 minutes, or until the filling is firm. Cool the cookies on the pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Transfer the cooled cookies to an airtight container. Place waxed paper or parchment paper between layers. Refrigerate at least 4 hours before serving.
Allow the cookies to sit at room temperature for 15-20 minutes before serving.
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yield ABOUT 30 COOKIES
prep time 30 MINUTES
cook time 28 MINUTES
total time 58 MINUTES
INGREDIENTS
FOR THE FILLING:
4 ounces (113g) cream cheese, softened
1/4 cup (50g) granulated sugar
pinch salt
1 large egg yolk
1 & 1/2 teaspoons sour cream
1/8 teaspoon vanilla extract
FOR THE COOKIES:
1 cup (226g) unsalted butter, softened
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups (240g) all-purpose flour
cinnamon sugar, optional
INSTRUCTIONS
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese until light and fluffy.
Add the sugar and salt. Mix until smooth. Add the egg yolk, sour cream, and vanilla, and beat until smooth.
Refrigerate for about 30 minutes.
TO MAKE THE COOKIES:
Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the salt and egg yolk, and mix well.
Reduce mixer speed to low. Gradually add the flour, mixing just until combined.
Using 1 tablespoonful of dough at a time, roll the dough into balls. If desired, roll each ball in cinnamon-sugar. Place the cookies about an inch apart on the prepared pans.
Make an indentation in the top of each ball with a small tart tamper or the handle of a wooden spoon. Flour the tamper or spoon if needed to prevent sticking.
Bake 10 minutes. Remove from the oven and make indentations again. Bake 8-10 minutes, or until the edges begin to turn golden.
Cool completely on the pans on wire racks.
After the cookies have cooled, preheat oven to 350°F again.
Fill the indentations with about 1 teaspoon of cream cheese filling. Mound the filling slightly.
Bake the cookies 7-8 minutes, or until the filling is firm. Cool the cookies on the pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Transfer the cooled cookies to an airtight container. Place waxed paper or parchment paper between layers. Refrigerate at least 4 hours before serving.
Allow the cookies to sit at room temperature for 15-20 minutes before serving.
link
