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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These are a cross between a butter cookie and lemon cheesecake. Ingredients:
1 cup unsalted butter, cut into small chunks |
2 cups all-purpose flour |
1/4 teaspoon salt |
1/2 cup sour cream |
1 egg yolk |
confectioners' sugar (for rolling out the dough) |
16 ounces cream cheese (softened) |
2 eggs |
1 cup granulated sugar |
2 teaspoons vanilla extract |
1 teaspoon lemon extract |
1 lemon, zest of |
Directions:
1. In a large bowl, whisk together the flour and salt until crumbly.
2. Add your butter chunks and mix until you get a crumbly mixture.
3. Add the sour cream and egg yolk and mix until the dough becomes smooth and pulls away from the bowl.
4. Remove from the bowl and form into a disk.
5. Wrap in saran wrap and chill for 2 hours (or overnight).
6. Preheat oven to 375°.
7. Remove from refrigerator and roll-out the dough (using the confectioners sugar on your counter and your rolling pin).
8. Roll the dough into a large rectangle about 1/8th of an inch thick.
9. Cut the dough into squares (about 3 inches wide).
10. Place the dough into the holes of a muffin tin.
11. Its okay if the dough overruns the hole a little.
12. Place in the refrigerator until ready to fill.
13. To make the filling, mix the cream cheese, eggs, sugar, vanilla extract, lemon extract, and lemon zet until creamy and smooth.
14. Put about a teaspoon of filling in each pastry.
15. Bake until golden brown (about 30 minutes).
16. Let cool before serving.
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