Red Velvet Cheesecake Cookies
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch + cooling
YIELD: 2 dozen.
Cream cheese and red velvet cake go together like bread and butter, so I figured why not make a cheesecake-filled red velvet cookie? The key ingredient here is farmer cheese: a denser, drier cheese similar in texture to feta. It keeps the filling from being too soft and gives the sweet cookie a little bit of tang. —Kristyne Mcdougle Walter, Lorain, Ohio
Ingredients
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1 cup butter, softened
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2-1/2 cups sugar
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4 large eggs, room temperature
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2-1/2 teaspoons white vinegar
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2 teaspoons vanilla extract
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2 teaspoons red food coloring
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5 cups all-purpose flour
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1/2 cup baking cocoa
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4 teaspoons baking powder
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1/2 teaspoon salt
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FILLING:
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5 ounces farmer cheese
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3 ounces cream cheese, softened
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1/3 cup sugar
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1 large egg
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1-1/2 teaspoons vanilla extract
Directions
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1.
In a large bowl, beat butter and sugar until crumbly. Add eggs 1 at a time, beating well after each addition. Beat in vinegar, vanilla and food coloring. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Cover and refrigerate until dough is firm enough to shape, about 1 hour.
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2.
Place filling ingredients in a food processor; process until creamy. Transfer to a small bowl. Cover and refrigerate until chilled, about 1 hour. Preheat oven to 350°.
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3.
Using hands dusted with flour, shape dough into 24 balls; flatten each slightly. Spoon tablespoons of filling in center of dough; wrap dough around filling to cover completely. Place 3 in. apart, seam side down, on parchment-lined baking sheets.
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4.
Bake until tops appear dry and edges just begin to crack, 17-20 minutes. Cool on baking sheets for 5 minutes before removing from pans to wire racks. Store in the refrigerator.
Nutrition Facts
1 cookie: 278 calories, 11g fat (6g saturated fat), 64mg cholesterol, 219mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 5g protein.
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