Holiday Cheesecake Cookies

Cookie dough: 400 g all purpose flour 125 g confectioners’ sugar 200 g butter 1 egg pinch of salt Filling: 100 g sour cream 200 g cream cheese, room temperature 100 g sweetened condensed milk 2 tbs lemon juice strawberry jam To decorate: Red and green food colouring, and wooden skewers Instructions: 1. Let’s start preparing cookie dough. In a medium mixing-bowl, mix together all ingredientes to form a ball. 2. Divide the dough in two, and gather each portion into a slightly flattened ball. 3. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,5 cm. 4. Using a beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of pan, pressing to form smooth surface. (I used a mini cupcake pan) 5. Chill whilst preheating oven to 350º F (180 ºC) 6. Slip cookies into the oven to bake for 10-12 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes 7. Let them cool completely on a wire rack 8. When cold, prepare cheese filling. Mix sweetened condensed milk, sour cream (or whip cream) and cream cheese on a medium bowl, until combined. Add lemon juice and mix well. 9. Place two tablespoons cheese cream on a small bowl, and another two tablespoons on a separate small bowl. Tint one of the bowls with red food colouring, and the other one with green food colouring. 10. Place 1 teaspoon strawberry jam on every cookie bowl. Fill with cheese cream. Use wooden skewers and red and green mixes to decorate 11. Keep in the fridge until set (about 4 hours if using sour cream, at least 24 hours if using whipping cream). They are better the next day. Can be stored several days on the fridge

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