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Lemon Cheesecake Cookies




Source of Recipe


Internt


List of Ingredients




makes 32

2 lemons
1/4 lb. butter
1/4 tsp. salt
1/4 cup plus 2/3 cup sugar
1 1/4 cups flour
2 8-oz. packages cream cheese
2 eggs

Line an 8" or 9" square pan with a sheet of aluminum foil extending 2" beyond 2 sides of the pan. Grate 1 tsp. of the yellow zest from a lemon and sqeeeze 3 TBSP juice. Beat butter, salt, 1/2 tsp. lemon zest and 1/4 cup sugar until creamy. On low speed, beat in flour until crumbly. Beat in about 1 TBSP lemon juice until dough just holds together. Press dough inot bottom of prepared pan. Refrigerate 15 minutes. Heat oven to 350°. Bake crust until golden, 20 to 25 minutes. Beat cheese with 2/3 cup sugar until smooth. Beat in eggs, 1/2 tsp lemon zest and 2 TBSP lemon juice. Pour over crust. Bake until cheesecake is firm and top puffs, 35 to 40 minutes. Cool completely. Refrigerate until cold. Let stand at room temperature 1 hour before cutting. Lift cheesecake out of pan using foil as handles. Cut into triangles.

Recipe