red velvet cream cheese thumbprint cookies

Name: Red Velvet Cream Cheese Thumbprint Cookies
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 1/2 cup(s) brown sugar; 1 - egg yolk; 1 teaspoon(s) vanilla extract; 2 cup(s) all-purpose flour; 4 teaspoon(s) red food coloring; 2 teaspoon(s) cocoa powder; 1/2 cup(s) granulated sugar or sanding sugar; FOR THE FILLING; 4 ounce(s) cream cheese, softened; 1 - egg yolk; 1/4 cup(s) sugar; 1/8 teaspoon(s) salt; 1/4 teaspoon(s) vanilla

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.somethingswanky.com/red-velvet-cream-cheese-thumbprints/

yield 2 -3 dozen

cook time 20 Min

method Bake

Ingredients For red velvet cream cheese thumbprint cookies

1 c

butter, softened
1/2 c

brown sugar
1

egg yolk
1 tsp

vanilla extract
2 c

all-purpose flour
4 tsp

red food coloring
2 tsp

cocoa powder
1/2 c

granulated sugar or sanding sugar
FOR THE FILLING
4 oz

cream cheese, softened
1

egg yolk
1/4 c

sugar
1/8 tsp

salt
1/4 tsp

vanilla

How To Make red velvet cream cheese thumbprint cookies

1
Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy. Mix in the flour, food coloring, and cocoa powder until soft dough forms. Scoop out the dough by heaping tablespoons and roll them in the sugar* before placing on the prepared baking sheet (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough. Bake for 10 minutes.

2
Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
3
After the first 10 minutes of baking, use the back of a round teaspoon to deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, until filling is set. Let cool completely before serving. Store covered and chilled.
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