Cheesecake Filled Thumbprint Cookies
Cheesecake Filled Thumbprint Cookies takes around 34 minutes from beginning to end. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 133 calories. This recipe serves 24 and costs 16 cents per serving. 125 people have tried and liked this recipe. If you have vanilla, flour, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Plenty of people really liked this hor d'oeuvre. It is brought to you by Cookie Madness. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 7%. Users who liked this recipe also liked Date Filled Thumbprint Cookies, Jam-Filled Thumbprint Cookies, and Truffle-Filled Orange Thumbprint Cookies.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 24 minutes
Ingredients:
1 cup butter, softened
4 ounces cream cheese, softened
1 egg yolk
2 cups flour
1/4 teaspoon salt
1 1/2 tsp. sour cream
1/4 cup sugar
1/4 teaspoon vanilla
Equipment:
baking sheet
oven
Cooking instruction summary:
Make filling first. Beat together cream cheese, sugar and salt until fluffy and smooth. Stir in egg yolk, sour cream and vanilla. Place in refrigerator for 30 minutes.Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.Beat together butter, sugar, egg yolk and salt. Stir in flour (do not over beat) and mix until dough forms. Form dough into 24 to 30 balls and set on cookie sheets. Wet finger (or use handle of a spoon) and make a deep indentation – do now worry about how wide it is yet. Cookies will spread anyway.Bake for 10 minutes. Remove from oven and press in middles to re-make indentations. Turn cookies sheets and bake cookies another 5 to 7 minutes or until edges start to brown a bit. Remove from oven and fill indentations with cream cheese filling, using a small teaspoon. Return cookies to oven and bake for another 7 minutes. Cool completely and chill.
Step by step:
1. Make filling first. Beat together cream cheese, sugar and salt until fluffy and smooth. Stir in egg yolk, sour cream and vanilla.
2. Place in refrigerator for 30 minutes.Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.Beat together butter, sugar, egg yolk and salt. Stir in flour (do not over beat) and mix until dough forms. Form dough into 24 to 30 balls and set on cookie sheets. Wet finger (or use handle of a spoon) and make a deep indentation – do now worry about how wide it is yet. Cookies will spread anyway.
3. Bake for 10 minutes.
4. Remove from oven and press in middles to re-make indentations. Turn cookies sheets and bake cookies another 5 to 7 minutes or until edges start to brown a bit.
5. Remove from oven and fill indentations with cream cheese filling, using a small teaspoon. Return cookies to oven and bake for another 7 minutes. Cool completely and chill.
Nutrition Information:
covered percent of daily need
