Cheesecake Thumbprint Cookies

If you love Thumbprint cookies (especially around the holidays) and you've also tried my yummy chocolate filled and caramel filled versions, perhaps it's time to try yet another one! This one I haven't made yet but I copied this recipe down about 2 years ago and came across it today when I was moving some of my cookbooks to paint the wall behind it. I always find myself thumbing through the books instead of just moving them and before I know it I'm surrounded by recipe files, notebooks and books and dreaming of what new things I can make.

We love cheesecake and we love cream cheese danishes. The filling in this seems similar to the danish yet it's a cookie!


Cheesecake Thumbprint Cookies


1 c butter
8 oz. cream cheese
1 c sugar plus 2 T sugar
1 T milk, half and half or sour cream
1 egg plus 1 egg yolk
2 1/2 t grated lemon rind
1 T lemon juice
2 1/4 cups flour
1 t baking powder
1/2 c fine graham cracker crumbs

Beat together 4 oz. cream cheese, 2 T sugar, 1/2 t grated lemon rind, 1 egg yolk and 1 T milk. Set aside.

Cream butter, cream cheese and sugar until blended. Add egg, lemon rind and lemon juice. Mix well. Combine flour and baking powder. Add to butter/cream cheese mixture and blend well. Cover and chill for 1-3 hours. Shape dough into 1 inch balls. Roll in graham cracker crumbs. Arrange on baking sheets. With handle of a wooden spoon or your clean thumb, make an indentation in center of each cookie. Fill with about a half teaspoon of the filling. Bake at 350º for 18- 20 minutes. Remove to wire racks to cool.