3/4/13

Lemon Custard Cookies

Normally, the only cookies that hit my oven are the pre-cut sugar cookies from Pilsbury with holiday images, or chocolate chip (of which I have been told by Nate's co-workers that they are "amaze-balls") this was an experiment that did not have the intended result, however, had a delicious one.


I saw Sandra Lee make some cheesecake cookies and thought "umm, nothing wrong with any of those words" and wanted to make them for myself.  Even as I looked at her recipe and the comments for home cooks who had tried her recipe, I knew it wasn't going to be as pretty as her batch on TV.

The graham cracker dough was very crumbly and the cheesecake mix, while delicious, set up more like a yellow, lemony custard, than a classic cheesecake filling.  Neither of these things were bad, only different.  If I wanted to sell these as cheesecake cookies, you'd be disappointed.  

This recipe is adapted from Sandra Lee, these measurements are mine and the photos and comments reflect my adaptations.

* 1 sleeve graham crackers, crushed
* 1 c flour
* 1 1/2 tsp baking powder
* 1 stick butter, softened to room temperature
* 1/2 c packed brown sugar
* 1 whole egg
* 2 Tbsp water
* 1 egg yolk
* 1/4 sugar
* 3 oz cream cheese, softened
* 1 tsp vanilla extract
* zest from 1 lemon

Whisk together the crumbs, flour and baking powder.
In a separate bowl, cream together the butter and brown sugar.  Add in the egg until well mixed.
Fold together the wet and dry ingredients, adding in a Tbsp of water or two so that the dough holds it's shape.
In a 3rd bowl, mix together the custard filling: egg yolk, sugar, cream cheese, vanilla extract and lemon zest.



Using a small ice cream/cookie dough scoop, turn out 12 cookie balls onto parchment.


Using a tablespoon, press a well into each cookie ball.  Using water or flour will help the spoon from sticking.


Using a teaspoon, spoon the custard mix into the well of each cookie.  You can be generous, but don't overflow the well.


Bake at 350 for 12-15 minute until the cookie is golden and the filling is set.
Let cool before transferring to a cooling rack.
(In my opinion) Cool completely before serving.  Warm cookies have their place, this is not one of them.


Lemon.  Custard.  Cookie.  Nothing wrong with that.


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3 comments:

Shannon Dew said...

oh my yum! i already love all things sandra lee but this just looks divine!

ms.composure said...

stopping by from the blog hop at:
http://www.sumossweetstuff.com

ooooh mmyyy goodness!!
Please tell me you will send me the leftovers!! LoL
those look amazing!

http://mscomposure.blogspot.com
http://www.infinitelifefitness.com

Cropped Stories said...

You have me drooling over here! They looks so yummy and lemon is my favorite!

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