So, tomorrow is the first day of Spring, or so they tell us. I don't know how the weather has been where you live, but here in Cincinnati it's been a little wacky. Two weeks ago we had a snowstorm, last week we had the 60s and today we are building an arc because we are certain there will soon be a flood and most of mankind will be washed to sea. Must pack my Kitchenaid Mixer. Anyway, the rain started mixing with snow tonight, so now we have slushies all over the streets.
If pending doom is not a reason to bake something colorful and Spring-like, I don't know what is. Since tomorrow is my little girl's last day of preschool before her Spring Break (no, we are going nowhere exotic, unless you count the public library...must find activities...), I decided to make some yummy thumbprint cookies filled with cheesecake filling to give to her teachers as Easter gifts. Nothing like bribing the teachers with baked goods! Not that I need to bribe the teachers or anything...but it's a skill that will come in handy in the next 20 years of my life...
These cookies are yummy. They are light, in spite of the cheesecake filling. The cookie base is delicious, not too sugary (only 1/4 cup) and with a delicious crispness that pairs perfectly with the cheesecake filling. The filling is very easy to make, but the cookies can be hard to fill. Don't over-fill them or you will have filling spilling over onto your cookie sheet. Trust me it's ugly.
The only problem with these cookies, which I didn't think of before I made them, is that they don't package well. The filling cools to a soft and tacky texture, so they stick to each other and to anything they come in contact with. So putting them in boxes was, well, interesting to say the least. Hopefully they won't be too ugly when the teachers open them up!
8 oz cream cheese
1/2 cup sugar
pinch of salt
2 large egg yolks
3 tsp. sour cream
1/4 tsp vanilla
Beat cream cheese until light and add the 1/2 cup sugar and pinch of salt. Beat again until smooth.
Add the egg yolks, sour cream and vanilla. Beat until smooth and refrigerate for 30 minutes.
2 sticks unsalted butter at room temperature
1/4 c. sugar
1/4 tsp. salt
1 egg yolk
2 cups flour
Preheat the oven to 350.
Beat butter and 1/4 cup sugar on medium, add salt and egg yolk. Beat on low speed, adding flour gradually.
Shape level teaspoons into balls and place on cookie sheet lined with silpat or parchment paper. Space cookies one inch apart. Indent each ball with your thumb.
Bake 10 minutes, remove and make the indents again (be careful not to burn yourself, rotate fingers if you must). Rotate the pans in the oven.
Bake 8 minutes longer.
Fill each cookie with the cream cheese mixture (you will have some left over), bake another 8 minutes.