Gingerbread Cheesecake Cookies
What is the worst thing you could do before you need to wear a bikini in the Caribbean?
I will tell you … it would be to make a dozen of these cookies.
Chewy, spicy gingerbread goodness, rounded out with soft and creamy cheesecake. Oh that sounds like irresistible trouble … Can’t. Stop. Eating. Cookies.
Life is tough lately ; )
Shopping List (makes one dozen)
Betty Crocker Gingerbread Cake & Cookie Mix
1/4 Cup hot water
2 Tablespoons margarine or butter, melted
4 oz. Cream Cheese
1/4 cup sugar
1/8 teaspoon salt
1 egg yolk
1 1/2 tsp. sour cream
1/4 teaspoon vanilla
Cheesecake: Mix together cream cheese, sugar and salt with an electric mixer until smooth. Add egg yolk, sour cream and vanilla. Refrigerate while you go on to the next step of making the cookie dough.
Cookies: preheat oven to 375 degrees. Stir gingerbread mix, water, and butter in medium bowl, using spoon, until dough forms. Shape dough into 1 1/2 inch balls. Place on an un-greased cookie sheet. Make a deep indentation with your thumb in each cookie.
Bake cookies for 5 minutes and remove from oven. Re “thumb” the indentations if they widened in the oven. Using half of a teaspoon fill the indentations in the cookie with the cheesecake.
Return to the oven for another 5-6 minutes. Cool completely before removing from cookie sheet.