One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.
- Portion size 20 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Cheesecake Filling:
Method
In large bowl, beat butter with brown sugar until fluffy; beat in egg. In separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and cloves; stir into butter mixture just until combined. Set aside.
Cheesecake Filling: In bowl, beat together cream cheese, sugar, flour and vanilla until smooth.
From the dough, roll out 2 balls, 1 tbsp each; working with 1 ball at a time, flatten between palms of hands to 1/4-inch (5 mm) thick discs. Set aside.
Roll rounded 1 tsp cheesecake filling into ball; place over centre of 1 dough disc. Top with second dough disc, pressing dough around filling to cover. Flatten slightly; pinch edge to seal and form about 2-inch (5 cm) disc. Repeat with remaining dough and filling. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. (Make-ahead: Freeze on sheets until firm, about 1 hour. Freeze in airtight container for up to 1 month. Thaw on parchment paper–lined baking sheets for 20 minutes before continuing with recipe.) Bake, 1 sheet at a time, in 350°F (180°C) oven until no longer shiny, about 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.
Whisk icing sugar with 4 tsp water until smooth, adding more water as needed until mixture is thick but pourable; using piping bag or spoon, drizzle over cookies. Refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts per cookie: about
- Sodium 80 mg
- Sugars 13 g
- Protein 2 g
- Calories 178.0
- Total fat 9 g
- Potassium 34 mg
- Cholesterol 32 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
%RDI
- Iron 5.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 8.0
