These are lemony, cheesy and nutty all rolled up into a cookie. The lemon is not overpowering, but just perfect. The cheese in the middle is sweet and savory all at the same time. A hot cup of coffee or tea and some of these cookies is the perfect treat.
Ingredients
Cookie
1 Cup Butter
1/2 Cup Sugar
1 TBSP Half & Half
1/2 tsp Lemon Extract
1 TBSP Poppy Seeds
2 Cups All-Purpose Flour
1/2 Cup Almonds, chopped
Filling
1/2 Cup Sugar
3/4 Cup Ricotta Cheese
3 oz Cream Cheese
1/2 tsp Lemon Extract
1 Egg Yolk
1/4 tsp Salt
Instructions
Preheat oven to 325º
In the bowl of a stand mixer, add the butter, sugar, half & half and 1/2 tsp lemon extract and beat on medium speed until creamy. Add the poppy seeds. Gradually add the flour and beat until a stiff, smooth dough forms. Add the chopped nuts and mix for a minute more.
Filling – Mix the ricotta, cream cheese, egg yolk, lemon extract, salt and sugar in a medium size mixing bowl and mix with an electric mixer on low speed until smooth.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Press thumb into center of each cookie to make large, shallow indentation. Spoon about 1/2 teaspoon of the ricotta mixture into each cookie.
Bake 18 – 20 minutes or until the edges are lightly brown. Cool completely on wire racks.
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