Tuesday, March 24, 2009

Lemon Cheesecake Cookies

These cookies are simple and turn out terrific. I think they will be my go to recipe for awhile when I need to throw together batter in a hurry. You can omit the lemon zest for a more pure cheesecake flavored cookie.

This dough requires some chilling.

1/2 cup cream cheese, softened to room temperature.
1/2 cup unsalted butter, softened to room temperature.
1 cup granulated sugar
Zest of 1 Lemon
1/4 tsp good vanilla extract
1 egg
1/4 tsp salt
1/4 tsp baking powder
1 cup all purpose flour

In a stand mixer or food processor beat together cream cheese and butter until combined, add the sugar and beat light in color and fluffy. Beat in the egg, salt, vanilla extract & lemon zest. Add the baking powder and beat for a few seconds, add the flour and beat until just combined. Do not over mix the flour. Place the dough in a container with a lid and refrigerate for 3 hours or more.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Drop by cookie scoops or tablespoons onto the baking sheets about 2 inches apart. Bake for 12 to 14 minutes until very lightly browned on the edges.

Makes about 2 1/2 dozen.

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