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
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs, room temperature
- 2-1/2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring
- 5 cups all-purpose flour
- 1/2 cup baking cocoa
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- FILLING:
- 5 ounces farmer cheese
- 3 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1-1/2 teaspoons vanilla extract
Directions
- 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.
- 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°.
- Using hands dusted with flour, shape dough into 24 balls; flatten each slightly. Spoon 1 tablespoon filling into center of each dough piece; wrap dough around filling to cover completely. Place 3 in. apart, seam side down, on parchment-lined baking sheets.
- 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.
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