Walnut Cheesecake Cookies Recipe
Ingredients
| 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 | |
| Vanilla | 1 Teaspoon | |
| Apricot jam/Cherry jam | 1 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 mg91.2%
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
Directions
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.
Chef
