Random raves

Staff Writer
Columbus Parent

The holidays gave me the opportunity to bake to my heart's desire, which is one reason I love the season so much. And although I'm not a professional baker, I consider myself a little above amateur class (or at least I hope) and I really enjoy making delectable goodies for my family.

So in the spirit of giving I would like to share one of my all-time favorite cookie recipes. If you've given up sweets for New Year's, hold off at least one more day because you have to try these cookies! To quote Alexis, "Screw resolutions, eat cookies and be free!" I think that statement sums it all up. Cheers to a fantastic 2010!

Walnut Cheesecake Cookies

  • 1/2cup butter or margarine, softened
  • 1 package cream cheese (3 or 4 oz.) softened
  • 1 large egg, separated
  • 1 tsp. vanilla
  • 1 tsp. grated lemon peel
  • 1/4 tsp. salt
  • 1 cup sifted powered sugar
  • 1 cup sifted all-purpose flour
  • 1 cup finely chopped walnuts
  • apricot, peach or cherry jam

1. Cream together butter, cream cheese, egg yolk, vanilla, peel and salt until well blended.

2. Gradually mix in powdered sugar then flour to make stiff dough.

3. Chill dough for about 30 minutes.

4. When dough is chilled, shape into small balls about 1 inch in diameter.

5. Beat egg white until foamy and dip balls one at a time into egg white. Allow excess to drip off and then roll balls in walnuts.

6. Arrange about 2 inches apart on ungreased cookie sheet and make a thumb print depression in the center of each cookie.

7. Bake at 325 degrees for 15 minutes until cookies begin to lightly brown on bottom.

8. Move to wire racks and while the cookies are still hot, fill each center with tsp. jam.

Makes 25-30 cookies.