Red Velvet and Cheesecake Thumbprint Cookies

Red velvet cookies with a thumbprint well filled with a creamy cheesecake filling.

Ingredients

1 cup	240 ml	butter, softened
1/2 cup	120 ml	brown sugar
1/8 tsp	0.6 ml	salt
1		egg yolk
1 tsp	5 ml	vanilla extract
2 cups	480 ml	all-purpose flour
4 tsp	20 ml	red food coloring
2 tsp	10 ml	cocoa powder
1/2 cup	120 ml	granulated sugar or sugar sprinkles
4 ounces	115 g	cream cheese, softened (for filling)
1		egg yolk (for filling)
1/4 cup	60 ml	sugar (for filling)
1/8 tsp	0.6 ml	salt (for filling)
1/4 tsp	1.3 ml	vanilla (for filling)

Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Beat together the butter, brown sugar, egg yolk, salt and vanilla until light and fluffy. Mix in the flour, food coloring, and cocoa powder until soft dough forms.
Scoop out the dough by heaping tablespoons and roll them in the sugar before placing on the prepared baking sheet (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough.
Bake for 10 minutes.
Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
After the first 10 minutes of baking, use the back of a round teaspoon to deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, until filling is set.
Let cool completely before serving. Store covered and chilled.