But recently I decided to branch out with some Chinese cookies. And a few other recipes I'll post about here soon.
I got my inspiration straight from the "cookies" folder in my file cabinet on one of those days when I decided to do a purge of unnecessary stuff. This particular folder includes recipes clipped from magazines and newspapers. I should have known as I collected them that I would probably never actually make most of them.
But there were a few handwritten recipes that I just couldn't resist. A few from my Mom and my Aunt Beck. A few recipe cards that are sentimental for me because they are from friends and relatives that have passed away.
There was also this recipe for Cheesecake cookies from someone named Rose. I have no idea who she is, or was. My Mom had a friend Rose. Maybe it was hers. I don't recognize the handwriting on the index card. It isn't my Mom's handwriting. Or my Aunt's.
Unlike most of the hand written recipes from women of my mother's generation, this one was complete with a list of ingredients (though not in the right order) and instructions on how to make the cookies. I've edited the recipe to conform to our more modern style of recipe writing. But below is the recipe for the most fabulous, tender, salty-and-sweet, tangy with cheese, creamy centered but crusty sandwiched cookies you can imagine.
Nice idea for Mother's Day.
Thanks Rose, whoever you are. These are great!
Rose's Cheesecake Cookies
- 1/3 cup butter
- 1 cup all-purpose flour
- 1/2 cup chopped nuts
- 1/3 cup packed brown sugar
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 tablespoon lemon juice
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Melt the butter and set it aside. In a medium bowl, combine the flour, nuts and brown sugar and mix to distribute the ingredients evenly. Add the melted butter and mix until the mixture is crumbly. Remove one cup of this mixture and set it aside. Place the remaining mixture inside an 8-inch square baking pan. Press the crumbs down firmly to cover the bottom of the pan evenly. Bake for 12-15 minutes or until firm. Remove the pan from the oven and set it aside. Beat the cream cheese and sugar together in the bowl of an electric mixer set at medium speed for 1-2 minutes or until well blended. Add the egg, lemon juice, milk and vanilla and beat the ingredients for another minute or until thoroughly blended. Spoon the cheese mixture evenly over the baked crumbs. Top with the remaining, reserved unbaked crumbs. Bake for about 25 minutes or until golden brown. Remove from the oven and let cool. Cut into small squares (16 pieces).
Makes 16 cookies