New York Cheesecake Cookies
Yields about 12 cookies
Ingredients:
1 ¼ Cups Finely Crushed Graham Crackers
1 Cup All-Purpose Flour
1 ½ TSP Baking Powder
1 stick Unsalted Butter, softened
½ Cup Packed Brown Sugar
1 Egg Separated
3 OZ. Cream Cheese, softened
¼ Cup Granulated Sugar
2 TSP Lemon Zest
½ TSP Vanilla Extract
Directions:
Preheat oven to 350 degrees F, or 325 degrees F low fan convection oven
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar. Add the egg white and beat until well combined. Add to the graham cracker crumb mixture and blend until just combined.
In a separate 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 scoop, scoop out the cookie dough and place on a nonstick or parchment-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 of the cookies.
Bake until the filling is barely set and the cookies are lightly golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing them to completely cool on a wire rack.