Thursday, February 18, 2010

Cheesecake Thumbprint Cookies

This recipe comes courtesy of Martha Stewie- from her orange baking handbook. Tasty, tasty, tasty. They are delish plain, but in my opinion, even a little better topped with lemon curd. Stephmodo has some great tips on other ways to use the stuff. I've made my own lemon curd a couple times, and it is wonderful. But I will also say that Trader Joe's jarred lemon curd is very comparable.

Give yourself enough time when you make these. They aren't hard, they just take a bit of time with the shaping and par-baking and such. And they are so worth it.

Cheesecake Thumbprint Cookies

4 oz. cream cheese, room temp
1/2 C. sugar
2 large egg yolks
2 tsp. sour cream
1/8 tsp. vanilla
2 sticks unsalted butter, room temp
2 C. all purpose flour

In the bowl of an electric mixer, beat cream cheese on med speed til light and fluffy. Add 1/4 C. sugar and a pinch of salt, and beat another minute. Add one egg yolk, sour cream, and vanilla. Beat til smooth. Transfer to small bowl, and refrigerate.

Preheat oven to 350, with racks in upper and lower thirds. Line two large baking sheets with parchment paper, set aside. In bowl of electric mixer, beat butter and remaining 1/4 C. sugar on med speed til well combined, scraping down sides of bowl as needed. Add remaining 1/4 tsp. salt and egg yolk, beat to combine. With mixer on low speed, gradually add flour, mixing just til combined.

Shape level Tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using your thumb or similarly shaped utensil, make an indentation in the center of each ball. Bake 10 minutes, remove from oven and make indentations again. Rotate sheets, return to oven and bake til edges turn golden, 7-9 minutes more. Transfer cookies to wire rack to cool.

Using small teaspoon, fill the center of each cookie with about 1 tsp. cream cheese filling, mounding it slightly. Return cookies to oven, and bake til filling is firm, 7-8 minutes. Transfer cookies to wire rack to cool. Refrigerate in an airtight container, layered between waxed paper at least 4 hours before serving. Can be refrigerated overnight as well. Bring to room temp for about 20 minutes before serving.

1 comment:

Maren said...

Mmmmmm. This is one of my top 5 faves too. I could eat 50 in one sitting.