2 hours ago
Thursday, June 18, 2009
Cookies or cheesecake...
That is the question. Or is it? Why choose when you could have both? Martha Stewart's cheesecake thumbprints were perfect for using up half a block of cream cheese left over from the Bavarian cheesecake. The only fault of these bite-sized buttery goodies is that they disappeared too quickly. While I would have preferred a higher cheesecake to cookie ratio, it didn't slow me down any. If I made these again, I would probably double the cookie recipe, triple the cheesecake recipe, and make bigger wells that could hold more cheesecake. But I'm not exactly known for my self-control when cheesecake is involved.
Source: Martha Stewarts Baking Handbook
4 oz cream cheese, room temperature
1/2 cup sugar,
1/4 tsp salt, plus a pinch
2 large egg yolks
1 1/2 tsps sour cream
1/8 tsp vanilla extract
2 sticks unsalted butter, room temperature
2 cups flour
In a bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add 1/4 cup sugar, a pinch of salt and beat until smooth. Add 1 egg yolk, sour cream, vanilla and beat until smooth. Transfer to a small bowl and refrigerate for about 30 minutes.
Preheat oven to 350, with rack in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and remaining 1/4 cup sugar on medium speed until well combined, scraping down the side of the bowel as needed. Add remaining 1/4 tsp salt and egg yolk, beat to combine. With mixer on low speed, gradually add the flour, mixing until combined.
Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using the lightly floured end of a think wooden spoon handle (or your thumb), 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 until edges of cookies begin to turn golden, 7-9 minutes more. Transfer cookies to a wire rack to cool completely.
Using a small teaspoon, fill the center of each cookies with about 1 teaspoon cream cheese filling, mounding it slightly. Return cookies to the oven, and bake until the filling is firm, 7-8 minutes. Transfer cookies to a wire rack to cool completely. Refrigerate in an airtight container, layered between wax or parchment paper, at least 4 hours before serving. (Cookies can be refrigerated overnight.)