16 tbs unsalted butter, cut into 1/2 inch pieces and softened
2 tbs cream cheese, softened
2 tsp vanilla extract
2 tbs melted butter
1/2 cup granulated sugar
2 tbs plus 2 tsp cinnamon
pinch of salt
Note: If you can’t find superfine sugar, simply process 1 cup granulated sugar in a food processor for 30 seconds, then measure out 3/4 cup for the recipe.
Whisk flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.
Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.
Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl.
Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture.
Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely.
(Optional) For more cinnamon-sugar flavor, brush cooled cookies with more melted butter and sprinkle again with cinnamon sugar
1 tbs instant espresso powder, mixed with 2 tsp water
2 tsp vanilla extract
2 1/4 cup sugar
1 cup unsalted butter, melted
1 1/2 cup flour
For cheesecake filling:
1 (8 oz) package cream cheese, softened
3 tbs sugar
1 large egg yolk
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, cocoa, salt, baking powder, espresso and water, and vanilla until well combined.
Stir in sugar and melted butter until well combined. Then stir in flour. Set brownie batter aside.
In a separate bowl, stir together cream cheese, sugar and egg yolk until well combined. Transfer to pastry bag.
Grease a mini-muffin pan. Spoon 1 tbs brownie batter into each cup. Pipe a generous amount of cheesecake filling atop brownie batter, then top each with an additional tsp of brownie batter. (Swirl to create a marbled effect)
Bake for 12 minutes, until tester comes out clean.
Let cool for 10 minutes in pan. Eat warm or transfer to cooling rack.