Savoury Three Cheese Cookies

Savoury Three Cheese Cookies

Recipe courtesy Jackie Leung via RWOP
    •    1/2 cup(s) of flour
    •    1 tsp. of baking powder
    •    1/4 tsp. of salt
    •    1/4 tsp. of ground black pepper
    •    1/4 tsp. of paprika
    •    1 cup(s) of Philadelphia Cream Cheese (1 250g brick)
    •    1 egg yolk
    •    1 dash tobasco sauce (or to taste)
    •    1 cup(s) of grated sharp cheddar cheese
    •    1/2 cup(s) of grated parmesan cheese
    •    1/2 cup(s) of walnuts, chopped fine
    •    2 tbsp. of sundried tomatoes, chopped

Steps
    1.    Preheat oven to 375°F. Line cookie sheets with silicone baking mats or parchment paper.
    2.    In a small bowl, whisk together flour, baking powder, salt, pepper and paprika.
    3.    In the bowl of a stand mixer with the paddle attachment, beat Cream Cheese until smooth. Add egg yolk and tobasco sauce and beat until light and fluffy, scraping down the sides of the bowl once of twice.
    4.    Thoroughly beat in cheddar and parmesan cheeses.
    5.    With the mixer on low, add flour, walnuts and sundried tomatoes. Mix until just combined.
    6.    Scoop 1 tablespoon mounds of dough onto cookie sheets, spacing at least an inch apart.
    7.    TO MAKE COINS: Dip a flat-bottomed glass in flour and press cookies to flatten.
    8.    TO MAKE THUMBPRINT COOKIES: Dip the bottom of a wooden spoon into flour and press an indentation into mound of dough.
    9.    Bake until tops are dry, bottoms are golden and edges are turning brown, about 12 to 15 minutes. Cool on a wire rack.
    10.    To finish thumbprint cookies: Using a piping bag or a small spoon, fill the thumbprints with plain or flavoured cream cheese.
    11.    Serve with a smile and a thank you!