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.