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   


    4 oz cream cheese, softened
    1 egg yolk
    1/4 c sugar
    1/8 tsp salt
    1/4 tsp vanilla


  • Preheat kitchen appliance to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone polymer baking mat. Beat along the butter, refined sugar, egg yolk, and vanilla till light-weight and flossy. combine within the flour, food product, and chocolate till soft dough forms. Scoop out the dough by heaping tablespoons and roll them within the sugar* before putting on the ready baking sheet (about two inches apart). Use the rear of a spherical teaspoon to create atiny low indentation within the cookie dough. Bake for ten minutes.
  • Meanwhile, build the filling: mistreatment an electrical mixer or tiny kitchen appliance, beat along the cheese, egg yolk, sugar, salt, and vanilla till sleek.
  • After the primary ten minutes of baking, use the rear of a spherical teaspoon to deepen the indentation within the cookies. Spoon a teaspoon of the filling into every indentation. Bake for an extra twelve minutes, till filling is about. Let cool fully before serving. Store lined and chilled


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