Walnut Cheesecake Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Grated lemon peel||1 Teaspoon|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, softened|
|All purpose flour||1 Cup (16 tbs)|
|Chopped diamond walnuts||1 Cup (16 tbs)|
|Egg||1 , separated|
|Apricot jam/Cherry jam||1 Cup (16 tbs)|
In medium bowl, cream butter, cream cheese, egg yolk, vanilla and lemon peel until well blended.
Gradually mix in powdered sugar, then flour to make a stiff dough.
Cover and chill dough about 1 hour for easier handling.
When dough is chilled, shape into 30 small balls, about 1 inch in diameter.
In small bowl, beat egg white until foamy.
Dip balls, one at a time, into the egg white, allowing excess to drip back into bowl, then roll in finely chopped walnuts.
Arrange balls about 2 inches apart on ungreased cookie sheets and make a depression in the center of each with handle of knife.
Bake in preheated 325Â°F oven about 15 minutes or until cookies begin to brown on the bottom.
Carefully remove to wire racks and, while hot, fill each center with about 1/2 teaspoon jam.