Cheesecake Cookies

Preparation: 45 min, but make them one day ahead!
Cooking time: 10 min 
Yield: 24 cookies (it will depend on the size of your pan)
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Ingredients:  Cookie dough

• 400 g or 14 oz. all-purpose flour
• 125 g or 4.4 oz. confectioners’ sugar
• 200 g or 7 oz.  butter
• 1 egg
• pinch of salt

Ingredients:  Filling

• 100 gor   3.5oz. sour cream
• 200 g or 7 oz. cream cheese, room temp.
• 100 g  or 3.5 oz sweetened condensed milk
• 2 tbs lemon juice
• strawberry jam

To decorate:  red and green food coloring, and wooden skewers

1. In a medium mixing-bowl, mix together all ingredients 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 coloring, and the other one with green food coloring.
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