As I bake my way through Martha Stewart’s Baking Handbook this week’s cookie is the cheesecake thumbprint. Sugary (but not overly sweet) and tangy – combining the silky creaminess of cheesecake and the easily edible size of a mini cookie into one delicious bite.
I’m not one to typically have cream cheese or sour cream in the house (since Mark and I both shun most creamy food of this texture…i.e. mayonnaise), so these were some specialty purchases specifically for the cookies.
Overall the cookies were fairly straightforward, however this is another one of those multi-step process confections.
After making the cream cheese filling in the stand mixer and putting it in the fridge to chill, I had to wash out the mixer to then use it for the bottom cookie part.
You make the cookie, which is a standard butter/flour/sugar/egg yolk kind of flaky-crumbly cookie, slightly indenting the top prior to baking, which is where the cream cheese filling will go.
Bake for 10 minutes, pull out of the oven and RE-indent, and bake for another few minutes.
THEN you have to bring the cookies out to allow to cool.
Fill with the chilled cheesecake batter and pop those suckers back in the oven for a few more minutes until fully baked.
Et voila! Oh wait, not quite yet, you then have to chill the cookies for at least 4 hours, or even better, overnight, before serving.
Store in a container with wax paper in the fridge.
In these end, these were fairly easy and straightforward, but it is one of those recipes where you are moving and shaking and need to be on top of the baking. Definitely not a set it and forget it drop cookie.
I would definitely make these again for a March Madness party or potluck dinner since you can quickly and easily churn out a fair number. They don’t take up a lot of space and they don’t spread when baked so you can pop them out in a tiny kitchen no problem!
Black coffee and cheesecake thumbprints sound like a perfect breakfast for me! Enjoy.