{"id":639,"date":"2009-08-31T13:05:27","date_gmt":"2009-08-31T17:05:27","guid":{"rendered":"http:\/\/foodietwoshoes.com\/wordpress\/?p=639"},"modified":"2009-08-31T13:05:27","modified_gmt":"2009-08-31T17:05:27","slug":"cheesecake-cookies-a-great-light-bite","status":"publish","type":"post","link":"http:\/\/foodietwoshoes.com\/wordpress\/cheesecake-cookies-a-great-light-bite\/","title":{"rendered":"Cheesecake + Cookies= A Great Light Bite"},"content":{"rendered":"

I mentioned in my last post that I had made goodies for a barbeque we attended. I also mentioned that when I bake for gatherings I like to try and make an array of things in hopes of pleasing everyone\u2019s palates. For that same barbeque I decided to make some Cheesecake Thumbprint Cookies in addition to the Oatmeal Fudge Bars<\/a>. About a year ago I purchased Martha Stewart\u2019s Baking Handbook<\/a>. I am usually not a huge fan of hers, but this book seemed like it had a great variety of baked goods as well as some wonderful information on techniques, equipment, etc. So far it has been a great purchase and hasn\u2019t steered me wrong.<\/p>\n

The Cheesecake Thumbprint Cookie recipe sounded like a winner, oh and a winner it was! Everyone raved over them, especially my grandmother. It is a fairly simple recipe and it is a treat that is easy for transport. The cookies are light and have the perfect amount of sweetness. This would be a wonderful recipe if you are looking for something that isn\u2019t incredibly rich and decadent.<\/p>\n

\"cheesecake<\/p>\n

\"cheesecake<\/p>\n

Cheesecake Thumbprints<\/h2>\n

Courtesy of Martha Stewart\u2019s Baking Handbook<\/a><\/p>\n

4 oz. cream cheese, room temperature
\n\u00bd cup granulated sugar
\n\u00bc tsp. salt, plus a pinch
\n2 large egg yolks
\n1\u00bd tsp. sour cream
\n1\/8 tsp. vanilla extract
\n2 sticks unsalted butter, room temperature
\n2 cups all purpose flour<\/p>\n

In a bowl of an electric mixer fitted with the 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 \u00bc cup sugar and a pinch of salt, and beat until smooth, about 3 minutes. Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl, and refrigerate for about 30 minutes.<\/p>\n

Preheat the oven to 350 degrees F, with racks 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 the paddle attachment, beat the butter and remaining \u00bc cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add remaining \u00bc teaspoon salt and egg yolk; beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined.<\/p>\n

Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using the lightly floured end of a thick wooden spoon handle (or your thumb), make an indentation in the center of each ball.<\/p>\n

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 to 9 minutes more. Transfer cookies to a wire rack to cool completely.<\/p>\n

Using a small teaspoon, fill the center of each cookie with about 1 teaspoon cream cheese filling, mounding it slightly. Return cookies to the oven, and bake until the filling is firm, 7 to 8 minutes. Transfer cookies to a wire rack to cool completely. Refrigerate in an airtight container, layered between waxed or parchment paper, at least 4 hours before serving (cookies can be refrigerated overnight).<\/p>\n

Note: This recipe makes about 30 cookies. These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

I mentioned in my last post that I had made goodies for a barbeque we attended. I also mentioned that when I bake for gatherings I like to try and make an array of things in hopes of pleasing everyone\u2019s palates. For that same barbeque I decided to make some Cheesecake Thumbprint Cookies in addition […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10,9,3],"tags":[],"class_list":["post-639","post","type-post","status-publish","format-standard","hentry","category-cookies","category-desserts","category-easy"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/comments?post=639"}],"version-history":[{"count":3,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/639\/revisions"}],"predecessor-version":[{"id":642,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/639\/revisions\/642"}],"wp:attachment":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/media?parent=639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/categories?post=639"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/tags?post=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}