Ingredientes para Pecan Cheesecake Cookies
- 1 cup (2 sticks) softened butter
- 8 ounces cream cheese, softened
- Egg
- 1 teaspoon lemon zest
- Vanilla Extract
- All Purpose Flour
- Powdered Sugar
- 1/2 teaspoon salt
- Pecans
- Apricot Jam
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Como fazer Pecan Cheesecake Cookies
- Cream together 1 cup (2 sticks) softened butter and 8 ounces cream cheese until light and fluffy.
- Beat in 1 large egg yolk, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill for at least 2 hours, or preferably overnight.
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Shape the chilled dough into 1-inch balls.
- In a small bowl, lightly beat 1 large egg white until foamy.
- Dip each dough ball into the egg white, then roll in 1 cup chopped pecans.
- Place the coated dough balls 2 inches apart on the prepared baking sheets.
- Gently press your thumb into the center of each ball to create an indentation.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once completely cool, fill each indentation with your favorite jam (about 1 teaspoon per cookie).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
204g
Fat
173g
Carbs
32g
