Weekend Food Preview/ New York Cheesecake Cookies

This weekend is a little bit special as I will be making a jaunt to the farthest point in South central Indiana.  I probably won't be doing a lot of eating out this weekend, but if anyone knows of places to go along the I-65 corridor let me know.  Also, I wanted to give you all a little sneak peak of some things I'm working on.  I should have some good product reviews coming down the pipe with frozen items I haven't heard a lot of feedback about yet.  A couple of them are new varieties of Hot Pockets so you know that has some potential.  Also, I wanted to ask all of you a question.  Has anyone ever had Godfather's pizza?  If so where is the closest one to Indy?  Have a good weekend everybody.  To hold you over until next week here's a recipe for New York Cheesecake Cookies.  The Girlfriend and I made them last night, and despite being a Sandra Lee recipe they are pretty ballin.  One note though...the dough might be a little dry.  Just add a little water (less than 1/4 cup) and it should be fine.  Happy eatings.

The finished product

New York Cheesecake CookiesRecipe copyright Sandra Lee, 2011

Ingredients

• 1 1/4 cups finely crushed graham crackers (1 sleeve)
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 stick (8 tablespoons) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 egg, separated
• 3 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.

In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.

Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.

Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

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Ingredients

• 1 1/4 cups finely crushed graham crackers (1 sleeve)
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 stick (8 tablespoons) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 egg, separated
• 3 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.

In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.

Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.

Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.