We really only get to see each other every couple of months, so I try (usually to no avail) to think of something fun to do while she's down here. This time, we got up way too early for a Saturday morning and took the Light Rail to the Downtown Farmer's Market. This was both of our first times at this Market, and it was great! We got all sorts of goodies, but I think the highlight was definitely a Blood Orange Marmalade. This stuff is amazing! After covering our French Toast in it, it was decided that something else had to be made. Then I found this recipe...
These taste just like Cheesecake, minus half the work, and in delicious cookie form. So. Good.
We substituted the orange zest for two teaspoons of the marmalade and it worked perfectly. We also decided not to cover them in the chocolate this time, but I'm sure that would also taste amazing.
Orange Cheesecake Cookies
Ingredients:
1/2 cup butter at room temperature
3 ounces cream cheese at room temperature
1 cup sugar
1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
1 teaspoon fresh orange zest (We used 2 teaspoons of marmalade)
1 cup all-purpose flour
1/2 cup chocolate chips, melted
Heat the oven to 375 and prepare two sheet pans with parchment paper.
In the bowl of a mixer cream the butter and cream cheese until they are well combined.
Add the sugar, vanilla, and citrus zest and blend until the ingredients are well combined but not fluffy. Add the flour and mix on low until the flour is incorporated.
Scoop the dough into 1″ balls onto the prepared sheet pans. Bake for 12 to 13 minutes, or until the edges are golden brown and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool completely.
Once cool drizzle, or dip, the cookies with the melted chocolate. Put the cookies into the refrigerator for thirty minutes to set the chocolate.
Yield about 3 Dozen.
Adapted from Evil Shenanigans
The cookies are yummy! Thanks sweetie pie-pie for sending some back. You two are so cute!!
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