Cheesecake Thumbprint Cookies

Normally I’m the baker of the family, but my sister made these tasty treats for Easter this year! The shortbread cookie with cheesecake filling is a great combo! Here is her recipe:

For the cheesecake filling:

• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1 large egg yolk
• 1 1/2 teaspoons sour cream
• 1/4 teaspoon vanilla

For the cookie dough:

• 16 tablespoons unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 cups all-purpose flour

To prepare cheesecake filling:

1. In a mixing bowl, beat cream cheese until light and fluffy.
2. Add sugar and salt and beat until smooth. 
3. Mix in egg yolk, sour cream and vanilla.
4. Cover and refrigerate for 30 minutes.

To prepare cookie dough:

1. Preheat oven to 350 degrees; line baking sheets with parchment paper. 
2. In a large mixing bowl, beat together butter, sugar, salt and egg yolk until combined and creamy.
3. Gradually mix in flour until combined.
4. Roll dough into balls (about the size of a leveled tablespoon) and place on baking sheets. Make an indentation in the center of each ball using the handle end of a thick wooden spoon, lightly dipped in flour.
5. Bake for 10 minutes. Remove from oven and remark the indentation using the spoon our your thumb. Continue baking for about 7 more minutes (or until the edges are slightly golden).
6. Remove from oven and fill the indentations with one teaspoon of cheesecake filling. Bake for 7 more minutes.
7. Remove from oven and cool on wire rack. When cool, chill cookies in the refrigerator before serving.