You can’t please them all right? My kids are always wanting something sweet. Getting them to agree on what they want is always a feat. Pie, muffins, cupcakes, cookies or ice cream-or even just sliced fruit.
This month for St. Patrick’s Day, I decided to create a new cookie that would please all of my kiddos. My finicky shark loves key lime pie. My oldest boy can eat cheesecake for days. My littlest fish likes lemon and cookies. Top them with sweet icing that is loved my littlest one and I’ve got a cookie loved by all-and even decorated for St. Patrick’s Day.
This cookie is lemony and chewy with a pool of key lime cheesecake in the center and a sweet green lime glaze.
Aren’t those pretty? I love the chewy cookie with the creamy cheesecake filling! And especially the finishing touch of sparkling “gold” yellow sugar crystals.
It also has the extreme talent of performing disappearing acts.
Check out the recipe below. You may also be interested in last year’s St. Patrick’s Day cookies.
Key Lime Cheesecake Cookies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Number of servings: 36
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup shortening
- 2 eggs
- 1 tsp vanilla
- 1 tsp lemon extract
- 2 2/3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 8 oz package lowfat cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 Tb flour
- zest of one lime
- 1/2 cup powdered sugar
- 5 drops green food color
- juice of one lime
- 1-2 Tb cold water
- Optional: Yellow sugar sprinkles
For the Cookies
For the Keylime Cheesecake Filling
For Green Lime Glaze
- Preheat oven to 350F.
- In a stand mixer, combine all the ingredients for the cheesecake filling and mix until smooth. Transfer to a medium bowl and set aside.
- In a stand mixer, combine the egg and sugar and extracts and mix until fluffy. Add the shortening and mix until well combined.
- Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the shortening mixture a little at a time, until thoroughly mixed.
- Using a large cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat. Using your thumb or back of a greased spoon, make thumbprints in the center of each cookie. Add a teaspoon of cheesecake filling to the center of each cookie.
- Bake for 8-10 minutes. Don't let the cookies brown. Remove from oven and cool on baking sheets for 10 minutes before transferring to a wire rack to cool.
- To make the icing, in a small mixing bowl, combine the powdered sugar, food color, and lime juice and whisk with a fork until combined. Add enough cold water to thin to a drizzling consistency. Drizzle on the cookies with the fork in desired design. Top with sugar sprinkles if desired.