Ingredients
The following ingredients have 4 Servings
- 1 8 ounces cream cheese (I used low fat)
- 2 cups lemon cookie crumbs (divided in half (I used Trader Joes Meyer Lemon Thins))
- 1 cup graham cracker crumbs (about 5 sheets)
- 1/2 cup Trader Joes cookie butter or almond butter
- 3/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
Instruction
- Line a cookie sheet with plastic wrap. Set aside.
- In the bowl of a hand or stand mixer, beat cream cheese until smooth. Add in 1 cup cookie crumbs and all graham cracker crumbs and blend until mixture comes together into a fairly firm dough.
- Using a small (2 tablespoon) cookie scoop, scoop dough onto prepared cookie sheet. Press a one teaspoon measuring spoon into each ball, or use your thumb, to make an indent.
- In a medium bowl, mix together cookie butter, confectioner's sugar, and vanilla. It will be fairly crumbly but should stick together if you squeeze a bit of it in your hand. (If it's too sticky, add a bit more confectioner's sugar until it is dry. If it is too crumbly and won't hold together when squeezed, add a bit more cookie butter.)
- Using your 1 teaspoon measuring spoon, scoop out 1 teaspoon of the cookie butter mixture and roll it into a ball. Place one ball into the indent of each cookie.
- Form the dough around the cookie butter center and press to seal. Gently re-roll into a ball. Repeat until all cookies are filled.
- Using the palm of your hand, GENTLY flatten each ball into a cookie shape.
- Place remaining 1 cup cookie crumbs onto a plate. Lightly press each cookie in the crumbs to coat. Flip cookie over and repeat.
- Refrigerate cookies until well chilled.
- Store in a well covered container in the refrigerator.