New York Cheesecake Cookies
1-1/4 c. graham crackers
1 egg, separated
1 c. flour
3 oz. cream cheese, softened
1-1/2 tsp baking powder
1/4 c. granulated sugar
1 stick unsalted butter, softened
2 tsp. lemon zest
1/2 c. brown sugar, packed
1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Finely crush graham crackers. In large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with brown sugar using an electric mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a seperate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small cookie scoop, dip out the cookie dough and place on a nonstick or parchmant lined baking sheet. Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool five minutes on the baking sheets before removing them and cooling completely on a wire rack.
Find this recipe on page 23 of our March-April 19 issue.
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