• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

For the Filling:

• In a medium size bowl with an electric mix together cream cheese, and sugar until well blended. Add in salt, vanilla, egg yolk and sour cream, continue mixing until everything is evenly mixed. Cover the bowl and refrigerate for at least 30 minutes.
  4 ounces cream cheese, ¼ cup sugar, 1/8 teaspoon salt, 1 egg yolk, ¼ teaspoon vanilla extract, 2 teaspoon sour cream

For the Cookies:

• In a medium-sized bowl combine flour, and salt, mix until well incorporated.
  2 cups all-purpose flour, ¼ teaspoon salt
• In the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar.
  1 cup Butter, ¼ cup sugar
• Add in egg yolk and vanilla and continue mixing until well incorporated.
  1 egg yolk
• Add the flour mixture in gradually, mixing after each addition, until it is all added.
• Scoop out dough in tablespoon size scoops and roll into balls and place on the prepared cookie sheet.
• Using the handle of a wooden spoon, your finger, or another small round object press a hole in the center of each dough ball.
• Bake for 10 minutes.
• Remove from the oven, gently press in the center of each cookie again and fill with the cream cheese filling.
• Place back in the oven and bake 10-12 minutes or until the filling is set.
• Allow to cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely .
• Store in an airtight container.