Creamy Walnut Cheesecake Cookies

Creamy Walnut Cheesecake Cookies, a perfect vegetarian treat for any occasion. These American-style cookies feature a melt-in-your-mouth texture, complemented by a nutty walnut exterior. Ideal for those with a sweet tooth, they are also gluten, dairy, and egg-free, making them a versatile option for various dietary needs.

With a flavor profile that balances sweetness and nuttiness, these cookies are perfect for holiday gatherings or as a cozy snack with your favorite beverage.

Easily accessible through easyChef Pro, you can add this recipe to your cookbook and utilize the shopping list feature for the best cost per serving. Get ready to impress your friends and family with these scrumptious cookies!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 15 minutes

Overview

These Walnut Cheesecake Cookies are a delightful treat, perfect for the holiday season. With a creamy texture and a nutty exterior, they melt in your mouth and are sure to be a favorite at any gathering.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Nuts, Gluten

Cuisine

American

Ingredients

• 0.5 Cups (cup) butter, softened
• 3 Ounces (oz) cream cheese, packaged
• 1 Whole egg, divided
• 1 Teaspoon (tsp) vanilla extract
• 1 Teaspoon (tsp) lemon zest, zested
• 0.25 Teaspoon (tsp) salt
• 1 Cup sifted confectioners' sugar, sifted
• 1 Cup all-purpose flour, sifted
• 1 Cup walnuts, minced
• 0.25 Cup apricot preserves

Steps

1. Cream together the butter, cream cheese, egg yolk, vanilla extract, lemon zest, and salt until the mixture is fluffy.
2. Gradually mix in the confectioners' sugar, followed by the flour, to form a stiff dough.
3. Chill the dough for 2 hours.
4. Preheat your oven to 325 degrees F (165 degrees C).
5. Shape the dough into 30 one-inch balls.
6. Beat the egg white until foamy. Dip each dough ball into the egg white, then roll in the minced walnuts.
7. Arrange the balls 2 inches apart on an ungreased cookie sheet. Use your thumb to make a depression in each ball.
8. Bake the cookies for 12-15 minutes, until the bottoms begin to brown.
9. Carefully transfer the cookies to a wire rack. While they are still hot, fill each depression with 0.5 teaspoon of apricot preserves.

Enjoy these delicious cookies with a cup of tea or coffee!