Thumbprint cookies

Ingredients:
2 cups all purpose flour, sifted
1/2 cup cornstarch
3/4 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
2 tsp vanilla
chocolate buttons

Procedure:
Preheat oven at 350 degrees F.  Line cookie tray with baking paper.

Cream butter and vanilla until smooth.  Add in the powdered sugar and salt and continue beating until soft and creamy.  Add the cornstarch and flour and beat until mixture is soft and fluffy.  Chill the mixture for about an hour.  When the mixture is firm enough, form into balls, about 1 to 1-1/2 inch size.  Line them on cookie sheet 1 inches apart.  Bake for about 10 minutes.  After 10 minutes, remove them from the oven and press down 1 chocolate button on each cookie and continue to bake for another 2 minutes.  Remove from oven and transfer on a wire rack to completely cool.

Oreo cheesecake cookies

Ingredients:
3 ounces cream cheese, at room temperature
1 cup sugar
1 cup all purpose flour
1/2 cup butter, at room temperature
1 tsp vanilla
About 10 Oreos cut into chunks

Procedure:
Preheat oven at 350 degrees F.

Cream butter and cream cheese until smooth.  Add sugar and vanilla and continue to beat until smooth and fluffy.  Add in flour and mix until just combined.  Add the Oreo chunks and mix well.  Chill the mixture for about an hour or until the mixture is firm enough.  Form into balls, depending on how big you want your cookies to be.  Line them on cookie tray lined with baking paper 1 inch apart.  Bake for 12-15 minutes or until the edges are light brown and the center still a bit soft.  Remove from oven and cool completely on a wire rack.  Makes about 25 medium-sized cookies.