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Walnut Cheesecake Cookies


  • 1/2 cup butter or margarine, softened
  • 3 ounces cream cheese, softened
  • 1 cup sifted all-purpose flour
  • 1 cup finely chopped walnuts
  • Apricot or cherry jam
  • 1/4 teaspoon salt
  • 1 cup sifted confectioners' sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel


  1. Cream together butter, cream cheese, egg yolk, vanilla extract, peel and salt until well blended. Gradually mix in confectioners' sugar, then flour to make a stiff dough.
  2. Chill dough for easier handling.
  3. When dough is chilled, shape into 30 small balls, about 1 inch diameter.
  4. Beat egg white until foamy. Dip balls one at a time into the egg white, allowing excess to drip back, then roll in finely chopped walnuts. Arrange about 2 inches apart on ungreased cookie sheets and make a depression in the center of each with handle of knife.
  5. Bake at 325 degrees F for about 15 minutes, until cookies begin to brown on the bottom.
  6. Carefully remove to wire racks and, while hot, fill each center with about 1/2 teaspoon jam.
  7. Cool thoroughly.

Makes 30 cookies.