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1
In large bowl, combine the flour and salt.
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2
Add the butter and mix the ingredients with an electric mixer on low speed until they form a sandy, crumbly mixture, about 1 minute.
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3
In a small bowl, whisk together the sour cream and egg yolk until very smooth.
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4
Add the sour cream and egg mixture to the flour mixture and mix until the dough comes together, about 30 seconds.
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5
The dough may feel a little dry.
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6
Form the dough into a disk, wrap in plastic wrap, and chill at least 4 hours or overnight.
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7
In a large bowl, beat cream cheese, egg, sugar, vanilla and nutmeg with an electric mixer until smooth; set aside filling.
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8
On a work surface thickly dusted with powdered sugar, roll out the chilled cookie dough to form a 12x18-inch rectangle, about 1/8-inch thick.
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9
Using the tip of a sharp knife or a pizza cutter, cut the dough into 2x2-inch squares.
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10
Place a teaspoon of the cream cheese filling in the center of each square.
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11
Grease the cups of a mini muffin pan.
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12
Gather the points of the dough square around the filling to make a cup, open at the top.
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13
Place the cookie directly into the mini muffin pan or place the cookie in a mini muffin paper liner and place the paper liner in the pan.
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14
Repeat with the remaining squares and refrigerate 30 minutes.
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15
Meanwhile, preheat the oven to 375F.
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16
Bake cookies until golden brown, about 15 minutes.
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17
Let cookies cool completely in the pan on a wire rack before removing.
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18
Store cookies in an airtight container in the refrigerator, for up to 1 week.
