Walnut Cheesecake Cookies
½ cup butter
1 (3 ounce) package cream cheese
1 teaspoon vanilla extract
1 teaspoon lemon zest
¼ teaspoon salt
1 cup sifted confectioners’ sugar
1 cup sifted all-purpose flour
1 cup finely chopped walnuts
¼ cup apricot preserves
Cream butter, cream cheese, egg yolk, vanilla, lemon peel and salt until fluffy. Gradually mix in confectioners’ sugar, then the flour to make stiff dough.
Chill dough for 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Shape dough into 30 – one inch balls.
Beat egg white until foamy. Dip balls in egg white then roll in chopped nuts. Arrange 2 inches apart on ungreased cookie sheet and make a depression in each with your thumb.
Bake for 12-15 minutes, until cookies begin to brown on the bottoms. Carefully remove to wire rack and while hot fill each depression with 1/2 teaspoon of apricot preserves or your favorite jam.
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