Walnut Cheesecake Cookies Recipe




 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Grated lemon peel1 Teaspoon
 Sifted powdered sugar1 Cup (16 tbs)
 Cream cheese3 Ounce, softened
 All purpose flour1 Cup (16 tbs)
 Chopped diamond walnuts1 Cup (16 tbs)
 Egg1 , separated
 Vanilla1 Teaspoon
 Apricot jam/Cherry jam1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 2307 Calories from Fat 1276

% Daily Value*

Total Fat 144 g221.1%

Saturated Fat 44.3 g221.6%

Trans Fat 0 g

Cholesterol 273.5 mg

Sodium 179.3 mg7.5%

Total Carbohydrates 227 g75.7%

Dietary Fiber 14.7 g58.6%

Sugars 156.2 g

Protein 34 g67.6%

Vitamin A 41.3% Vitamin C 5.4%

Calcium 16.6% Iron 43.3%

*Based on a 2000 Calorie diet


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 325°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.
Cool thoroughly.