Ingredients

½ cup (125 mL) butter (1 stick), softened
¼ cup (60 mL) packed brown sugar
1 egg
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) salt
1 cup (250 mL) flour
1 tsp (1 mL) Korintje Cinnamon

1 tbsp (15 mL) butter, melted
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) flour
1 tsp (5 mL) Korintje Cinnamon
1 tsp (5 mL) water

2 oz. (60 g) cream cheese
2 tbsp (30 mL) powdered sugar

Directions

Preheat the oven to 350°F (175°C). Mix the butter and brown sugar in a mixer until creamy, about 2 minutes
Place the Egg Separator over a small bowl. Crack the egg into the egg separator, letting the white fall into the bowl. Pour the egg yolk and vanilla into the butter mixture and mix for 1 more minute.
Add the salt, flour, and cinnamon and continue mixing until a dough forms, about 30 seconds.
Scoop and roll 18 cookies, (about 1 tbsp/ 15 mL of dough each) onto a greased or parchment-lined cookie sheet. Press your thumb or the back of a scoop into some flour and then into the dough to make wells.
Combine all the filling ingredients in a small bowl and divide evenly into the wells. Bake for 10–13 minutes, or until the edges begin to brown.
Remove the cookie sheet from the oven and let the cookies cool for 5 minutes on the pan before transferring to a cooling rack to cool completely.
Microwave the cream cheese in a small bowl, covered, for 10–20 seconds, or until very soft. Stir in the powdered sugar until smooth. Put a plastic food storage bag inside a small cup and fold the top over the cup’s edge to keep it open. Use a small scraper to put the icing into the bag.
Remove the bag from the cup and snip off the corner. Squeeze the icing on top to look like a swirl.

Yield:

18 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 110, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 45 mg, Carbohydrate 11 g, Fiber 0 g, Sugars 5 g (includes 5 g added sugar), Protein 1 g