Cheesecake Cookies

Determine weight for odd egg consumption:

1. First place a container on the scales, set it back to “0”, beat in the 3 eggs required (for the dough and cheese mixture) and thus determine the total weight. Then take the vessel off the scales, whisk the eggs vigorously and have them ready.

Dough:

1. Use the hand mixer paddle to whisk the butter and sugar until creamy. Place the bowl on the scale and add half of the total weight of the whisked eggs (the rest is then for the cheese), remove the bowl from the scale and stir everything for about 1 minute. Then mix the flour, baking powder, oat flakes and almonds separately and then gradually fold into the butter and egg mixture with a rubber spatula. Then let the dough rest until the cheese mixture is mixed.

Cheese mass:

1. Whip cream cheese in a bowl until creamy. Add the rest of the beaten egg, sugar, pudding powder and lemon zest and mix everything together well.

Completion:

1. Preheat the oven to 180 ° O / bottom heat. Line the tray with baking paper. With a tablespoon, place 4 – 5 cm portions on the tray with a larger distance and press a hollow in the middle with a moistened thumb. When all the biscuits have been prepared in this way, put about 2 teaspoons of the cheese mixture in this hollow.
2. Since the cookies spread quite a bit, you have to reckon with about 3 – 4 baking processes. But you can line 2 – 3 other documents with baking paper and prepare the other cookies on it. After the first portion has been baked, the next baking paper with the blanks only has to be pulled onto the tray … etc.
3. After baking, slide the cookies and paper onto a grid and let them cool down there. Dust with powdered sugar while it is still warm.
4. These cookies are very “soft”. It is advisable to put a small bag filled with salt (from a coffee or tea filter) in the storage box for storage.
5. The above number of people refers to a portion of approx. 40 pieces.