Cream cheese thumbprint cookies
There are a lot of recipes for thumprint biscuits, what they all have in common is that they have a hole in the middle that is usually filled with jam. I really liked them in this simple and tender version with cream cheese. I filled them with strawberry jam and caramel, and sprinkled some with coconut.
Preparation steps
- Boil the egg - 8 minutes from the moment the water boils. Cool it in cold water, clean and remove the yolk. Press the egg yolk through a thick mesh strainer.
- Whisk the butter and cream cheese (both room temperature) with the sugar in a mixer. Add the crushed egg yolk and vanilla extract and stir again briefly to even out the mixture. Knead the flour and form a soft dough. Leave the dough in the fridge for about 1 hour (maybe a little longer) until it becomes firm enough that it can be shaped.
- Shape the balls out of the dough (I like them to be as small as snacks so I made them weighing 10-12g). Press each ball lightly with your fingers first, then make a recess in the middle (I use a measuring spoon / spoon, you can also use the handle of a wooden cooker or a finger - hence the name thumbprint = thumbprint). Fill the cavity with jam as desired and place the biscuits in an oven preheated to 175 ° C for 10-12 minutes. Make sure they stay bright. Allow the biscuits to cool on the racks.
