Meyer Lemon Cheese Cake Cookies with Cinnoman Sugar and Zest
Our Meyer lemon tree is officially producing! All year I wait for these beautiful lemons, a signal that Christmas is also approaching. In trying to take a step back this season (cards not done, shopping to be finished) it’s time to make cookies!
Some one once said they are working to view their children as little beings that need to be nurtured, and not as objects in the way. How often I need reminding. This is a cookie you can have fun with. Kids can put there thumbprints in them, they do not have to be perfect. I place graham crackers in a bag for the kids to pound and smash-up.
I used a lemon blue berry juice I happened to have made, and fresh yogurt I make from our diary farm, but just fresh squeezed lemon juice and greek yogurt will work fine. Try adding a dash of pomegranate as well for festive flair.
Yeild: Approx 46 Cookies Time: Prep- 30 min./ Cook- 15min.
- 1 1/2 C Graham Cracker Crumbs (approx 1 sleeve)
- 2 C Flour
- 2 Tsp Salt
- 2 1/2 Tsp Baking Powder
- 2 Sticks Butter, softened
- 1 C Brown Sugar
- 2 Eggs, separated
- 8 oz Cream Cheese, softened
- 1 Tbsp Yogurt
- 1/2 C Sugar
- 2 Tbsp Lemon Juice
- 3 Tbsp Lemon Zest
- 2 Tbsp Cinnoman Sugar
Preheat Oven to 350 F. In large bowl mix flour, baking soda, graham crumbs, and salt. In bowl of mixer beat brown sugar and butter until fluffy. Add egg white and beat until combined. Fold into large bowl with flour mixture until just combined. Mixture will be crumbly this is ok!
Replace bowl of mixer and add softened cream cheese and granulated sugar. I chose not to wash bowl, just to use it again for the filling. figure it’s all going to the same place right? Turned out just fine, and when your cooking with 3 kids you have to learn to cut your corners! Once cream cheese is fluffy, add yogurt and zest of 1 lemon (zest only the yellow, trying to avoid the white pith as this is very bitter). Add egg yolk and beat until just combined.
On parchment lined baking sheets place large table-spoon full of graham cookie mixture. Flatten with thumb to make indent in center and repeat. Add 1/2 tbsp full of cream cheese mixture in center. It is ok if it over flows, I tend to like the look of this luscious cream cheese mixture overflowing, but if you want a neater cookie add a smaller amount at a time. Bake until filling is set and cookies are golden brown. Approx. 12-15 minutes.Sprinkle with cinnoman sugar and another good zesting of lemon if desired. Cool on baking sheet for 5 minutes and them transfer to wire rack. Enjoy!