These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

　　

Ingredients

makes about 30

　　4 ounces cream cheese, room temperature

　　1/2 cup sugar

　　1/4 teaspoon salt, plus a pinch

　　2 large egg yolks

　　1 1/2 teaspoons sour cream

　　1/8 teaspoon pure vanilla extract

　　2 sticks (1cup) unsalted butter, room temperature

　　2 cups all-purpose flour

　　

Step 1

In the 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 1/4 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.

　　

Step 2

Preheat the oven to 350°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 1/4 cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add remaining 1/4 teaspoon salt and egg yolk; beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Using a small teaspoon, fill the center of each cookie with about 1 teaspoon creamcheese 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).

　　

Cheesecake-filled chocolate thumbprints Variation

Step 6

In a heatproof bowl set over (but not touching) simmering water, melt 2 ounces semisweet chocolate; let cool. Follow instructions for Cheesecake Thumbprints, adding melted chocolate to butter mixture along with the egg yolk and salt. Reduce the flour by 3 tablespoons, and whisk with 3 tablespoons Dutch-process cocoa powder before adding to the dough. (The edges of these cookies will be firm to the touch when baked)

　　

Cheesecake Thumbprint how-to

Step 7

The floured handle of a wooden spoon is pressed into each ball of cookie dough to make an indentation.

　　

Step 8

A rich cheesecake filling is added to the centers after the cookies are partially baked.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter