Cheesecake Filled Thumbprint Cookies

Cheesecake Filled Thumbprint Cookies
For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 133 calories, 2g of protein, and 10g of fat. This recipe serves 24. Head to the store and pick up vanilla, sugar, egg yolk, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 34 minutes.

Instructions

1
Make filling first. Beat together cream cheese, sugar and salt until fluffy and smooth. Stir in egg yolk, sour cream and vanilla.
Ingredients you will need
Cream CheeseCream Cheese
Sour CreamSour Cream
Egg YolkEgg Yolk
VanillaVanilla
SugarSugar
SaltSalt
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.
Ingredients you will need
Egg YolkEgg Yolk
CookiesCookies
ButterButter
SpreadSpread
DoughDough
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Equipment you will use
Baking SheetBaking Sheet
OvenOven
3
Bake for 10 minutes.
Equipment you will use
OvenOven
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.
Ingredients you will need
CookiesCookies
Equipment you will use
OvenOven
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.
Ingredients you will need
Cream CheeseCream Cheese
CookiesCookies
Equipment you will use
OvenOven
DifficultyHard
Ready In34 m.
Servings24
Health Score0
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