August 24, 2015

Lemon Surprise Cookies

 


I tried a new cookie recipe yesterday and am very glad to share this success with others.  It's a chewy, sweet but tart, light cookie that's perfect for summer (or the tail end of summer, as everyone is feeling heading up to labor day).  It reminds me a bit of my chocolate peanut butter surprise cookies as far as technique goes, so I made a batch of those as well for my lucky coworkers.
The recipe comes courtesy of SewLicious Home Decor.  I've only made a few edits to make the instructions a bit easier for me to follow.  Enjoy!

Lemon Surprise Cookies
Yields approx. 2 dozen cookies
Prep time: 1-2 hours (filling needs to freeze before baking)
Bake time: 10 minutes

Ingredients

Cookie

  • 1 box supreme white cake mix (just using the powder mix; you do not prepare it as directed on the box)
  • 2 eggs
  • 1/2 cup vegetable oil (not butter)
  • 3.4-oz box lemon Jello instant pudding mix
Cheesecake Filling
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon lemon juice
  • 2 cups powdered sugar
Instructions
  1. Line a large cookie sheet with parchment paper and set aside.
  2. Prepare cheesecake filling, mixing together all ingredients until creamy.  Spoon teaspoon-size dollops onto prepared baking sheet.  Place in freezer 1 hour or more until set.
  3. In a mixing bowl, combine the cookie ingredients (cake mix, eggs, oil, and pudding mix).  Turn dough out onto saran wrap and refrigerate until cheesecake filling is set.
  4. When filling is firm, preheat oven to 350° and assemble cookies.  Scoop 1-2 tablespoons of cookie dough and flatten into a circle in your palm.  Place a frozen dollop of cheesecake filling into center, and roll cookie dough around the filling, being careful to close up all seams.  Roll into a ball.
  5. Place balls of dough with filling centers on baking sheet about 2 inches apart.
  6. Bake 8-12 minutes or until set.  The tops won't brown, but the bottoms will.
  7. Remove from oven and gently press down each cookie with a spatula or the bottom of a cup to flatten slightly.  Let sit on baking sheet 2 minutes, then transfer to wire rack.
  8. Serve warm, or cool completely before storing.
Aaa!  They just look so summery and yummy!  I wish I could give you smell-o-vision, too.

Mmm- delicious filling.

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