Servings: 28 Cookies
- Prep Time: 1 hours 0 mins
- Cook Time: 11 mins
- Total Time: 1 hours 11 mins
Ingredients
White Chocolate Pie Crust Crumbles:
- 1 ½ Cup All Purpose Flour
- ¾ Tsp Salt
- ½ Cup Shortening
- 1 Tbsp Butter (Cold)
- 16 Tablespoons Ice Water
- 1 - 12oz Bag White Chocolate Chips
Cheesecake Topping:
- 1 - 8oz Block Cream Cheese (Softened)
- 1 Tsp Vanilla Extract
- ⅓ Cup Lemon Juice
- 1 - 14oz Can Sweetened Condensed Milk
Lemon Butter Cookies:
- 1 Cup Packed Brown Sugar
- ¼ Cup White Sugar
- ½ Cup Salted Butter (Melted)
- 2 Cup All Purpose Flour
- ½ Tsp Baking Soda
- 1 Tsp Lemon Extract
- 1 ½ Egg (Room Temp)
- Zest of 1 Lemon
- 2 Cups White Chocolate Pie Crust Crumbles (Recipe Above)
Topping:
- 1 Recipe Cheesecake Topping
- 1 Pint Strawberries Diced
Instructions
White Chocolate Pie Crust Crumbles:
- Preheat your oven to 425° Fahrenheit.
- Blend the salt and flour using a whisk until blended.
- Cut in your shortening and butter using a pastry cutter until you have pea size crumbles.
- Add your water, then blend using a stand or hand mixer for just few seconds until you have a mixture that resembles large coffee cake crumbles.
- Bake your crumbles for 15-20 minutes, or until golden brown. Allow to cool to room temp.
- Once your crumbles have cooled down, melt down your white chocolate. You can do this using a microwave in 10 second intervals between stirring and heating.
- Pour your white chocolate over your pie crust crumbles, then chill in the refrigerator.
- Cut up your pie crust crumble block, into large coffee cake sized crumbles.
Cheesecake Topping:
- Add your softened cream cheese, vanilla extract, lemon juice and sweetened condensed milk to a medium bowl.
- Beat this mixture with a stand or hand mixer until smooth and creamy.
- Chill this mixture for a few hours until set.
Lemon Butter Cookies:
- Blend your flour and baking soda with a whisk until combined.
- In a separate bowl, blend your packed brown sugar, white sugar, melted butter, egg, lemon extract and lemon zest.
- Add your dry ingredients to the wet mixture, stir just until this mixture is almost fully blended, but still has some flour pockets.
- Mix in your pie crust crumbles until you have a mixture that resembles cookie dough.
- Use a cookie scoop, or tablespoon to form balls. Roll by hand, then place on a silicone or parchment paper lined baking sheet. Press these down slightly with the palm of your hand.
- Bake your cookies for about 10 minutes, or until golden brown on the bottom.
Serving:
- To serve your cookies, take your cheesecake topping, then pour this into a piping bag.
- Pipe a round of your cheesecake topping working from the outside edge of the cookie inward.
- Dice your strawberries super small. Then top your cookies with these.
- Enjoy immediately! :)
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