Yesterday I was home with my son and decided I wanted to bake some cookies I had never made before. I Used Rosanna Pansino’s Cream Cheese Sugar Cookie recipe as a jumping off point. I added about 1/3 cup of lemon curd to the recipe. It made them very moist but strangely didn’t impart very much lemon flavor. I think the next time I make them I’m going to make them like thumb print cookies. I’ll create a well in the cookie so when it bakes there’s a place to put lemon curd after they’re baked. Then I’ll cool them so they resemble a lemon bar.

Ingredients

• 1 and 1/4 sticks of butter
• 3 ounces cream cheese
• 3/4 granulated sugar
• 1/2 tsp. salt
• 1 tbsp. powdered sugar
• 1 tsp. vanilla
• 1 egg
• 2 cups flour
• 1/3 cup lemon curd

Directions

1. Mix everything except the flour in a stand mixer or with a hand mixer until its light and fluffy.
2. Add the flour and mix until well combined.
3. Dump cookie dough onto your work surface and roll it into a tube shape. Wrap in plastic wrap and chill for an hour.
4. Preheat oven to 375 and line 2 baking sheets with parchment paper. Cut pieces off the dough and roll into golf ball shapes. Smash dough ball to about half an inch. Cake for about 12 minutes.
5. Let cool completely before you eat them.

When I let them cool completely the extra moisture sort of recombined into the cookie. Like letting a steak rest and letting the juices go back into the meat. They were not quite what I wanted but they had a good flavor. The texture of them was like cheesecake to a certain degree which I didn’t expect but was good.

I’m going to try them again at a later date and see if I can tweak the recipe a little.