Lemon Cheesecake Cookies

Ingredients for 1 servings:

• 120 g butter, soft
• 60 g cream cheese
• 200 g sugar
• 1 large egg(s)
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 3 tsp lemon juice
• 320 g flour
• 2 tsp cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ tsp water
• 30 g powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

American recipe

Thoroughly mix the softened butter with the cream cheese. Add the sugar, egg, and vanilla, and continue beating with the mixer on half speed until the batter is light and creamy. This should take about 5 to 7 minutes. Add half the flour, baking powder, salt, cornstarch, and lemon zest, and continue beating. Add the lemon juice and the remaining flour, and mix everything thoroughly. The batter must now rest, covered, in the refrigerator for about 2 to 3 hours, or preferably overnight. Preheat the oven to 175°C (top/bottom heat). Form small balls from about 1.5 tablespoons of dough each and place them on a baking sheet lined with parchment paper. Bake for about 8-10 minutes. Remove from the oven and flatten slightly while they are still hot. You can use a saucepan, a spatula, or even the heel of your hand (again, note: it’s hot!). Make a glaze from the water and powdered sugar and decorate the cookies with it. Once the cookies cool and the butter hardens slightly, they’re ready to eat. As with any cookie recipe, these delicious treats should still be a little soft in the center.