Lemon Cheesecake Cookies

Makes about 2 dozen cookies

For the cookies:

4 cups sifted all-purpose flour, plus more for surface and more if needed

 1 tsp baking powder

 1/2 tsp salt

 8 ounces (2 sticks) unsalted butter, softened

 2 and 1/2 cups sugar

 2 large eggs

 2 tsp pure vanilla extract

 1 tsp orange zest

For the lemon cheesecake filling:

 1/2 cup lemon curd, at room temperature (recipe follows)

 4 oz cream cheese, softened

 1 tbs sugar

Sift flour, baking powder, and salt into a bowl. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and two cups of the sugar on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight. 

Preheat oven to 325 degrees. Line two baking sheets with parchment paper. 

In a food processor, pulse together remaining 1/2 cup sugar and orange zest until well blended (sugar will turn a light orange color). Place in a small bowl and set aside. 

Remove dough from fridge and place on a lightly floured work surface. With a knife or bench scraper, cut dough into 24 equal portions (this is easiest with the aid of a kitchen scale – each dough portion should weigh 1/2 oz). Using your hands, roll a piece of dough into a ball. Gently roll the ball of dough in the orange sugar, until evenly coated. Place the ball of dough on a baking sheet and flatten slightly with the back of a spoon. Repeat with remaining 23 pieces of dough, placing cookies approximately 2 inches apart on the baking sheet. Freeze cookies for 15 minutes before baking. 

While the dough is chilling, make the filling. In the bowl of an electric mixer fitted with a paddle attachment beat together all ingredients until smooth and creamy. 

Bake cookies for 9 minutes – they will be pale and just barely set. Remove from oven and spoon a circle of the filling on top of each cookie. Return cookies to oven and bake until the edges are golden brown and the filling is slightly puffy – about 6 minutes. Remove from oven and transfer to a rack to cool.

Lemon curd

 Makes approximately 1 cup

Ingredients

 4 large egg yolks

 1/2 + 2 tbs sugar

 3 oz freshly squeezed lemon juice (from about 2 and 1/2 lemons)

 4 tbs unsalted butter, at room temperature

 Pinch salt

 2 tps lemon zest

In a heavy, non-reactive saucepan, beat yolks and sugar until well blended. Stir in all other ingredients. Cook over medium-low heat, stirring until thickened (it will thickly coat the back of a spoon, but will still be pourable). Do not allow to boil, or it will curdle (if it begins to steam, remove from heat and stir vigorously until it cools down). When thickened, strain into a clean bowl, pushing through strainer with the back of a spoon. Let cool and then chill in the refrigerator.

http://www.moderndomestic.com/2010/02/when-life-gives-you-cookie-dough-make-lemon-cheesecake-cookies/