I can’t believe a whole month has flown by and it’s time for another installment of the blogger CREATIVE COOKIE EXCHANGE!
The theme this month is Put on Your Red and Pink for Valentine’s Day! The Creative Cookie Exchange group has decided to stop using the link party tool like we’ve used in previous months. What this means is that the only way to join in the fun is to become a co-host/contributor of the group.
If you’re interested, just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration for Valentine’s Day, check out what all of the hosting bloggers have made so far:
- Valentine Heart Cookies from Noshing With The Nolands
- Pomegranate Cheesecake Cookies from It’s Yummi! (THAT’S ME!)
- Big Be Mine Cookie from Food Lust People Love
- Glazed Doughnut Cookies from Karen’s Kitchen Stories
- Iced VoVos from All That’s Left Are The Crumbs
- Jam Sandwich Cookies from A Baker’s House
- Strawberry Rhubarb Meringues from The Spiced Life
- Valentine Fairy Cookies from NinjaBaking.com
I really wanted to cross an item off of my culinary bucket list and make pomegranate French macarons for this post, but I didn’t have the full day that I knew I’d need to devote to making them, so they’ll have to wait. It WILL happen this year. Pinky promise
In the meantime, I had a fresh container of pomegranate arils in the fridge, and while I would have been as happy as a pig in mud just tossing them into my Greek yogurt in the morning, I decided to use them to make the pretty pink cheesecake filling in these pomegranate cheesecake cookies. After all, with a theme like Valentine’s Day pink and red, these cookies fit the bill perfectly. For the cookie base, I used my recipe for “Boo’s Best” Chocolate Chip Cookies, but I swapped lemon extract for the vanilla and I left out the chocolate chips.
Speaking of Valentine’s Day, this will be my first one as a married woman. I’m not kidding when I say I’m swooning over the idea of making a romantic dinner for Brian. I’m filling up my Pinterest boards with dinner ideas like a crazy girl. You ARE following me on Pinterest, aren’t you?
I HOPE YOU ENJOY THIS YUMMI RECIPE, and if you haven’t already done so, please sign up here to get new recipes of mine as SOON as they’re published, sent straight to your inbox!
Email me Chef Bec’s Recipes
I hope you’ll come back to see me soon for more fuel for your stomach AND your spirit!Pomegranate Cheesecake Cookies RecipeCreated By: Chef Becca HeflinRecipe Category: DessertCuisine: CookiesPrep time:Cook time:Total time:Buttery lemon cookies filled with creamy pomegranate cheesecake filling, then drizzled with white chocolate. The perfect sweet treat for Valentine's Day!WHAT'S NEEDED
HOW TO MAKE IT
- 8 ounces sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 ounces (1 stick) unsalted butter, softened to room temperature
- 2 Tablespoons shortening
- 3 ounces granulated sugar
- 4 ounces packed brown sugar
- 1 whole egg, plus 1 egg yolk
- 1/2 teaspoon lemon extract
Pomegranate cheesecake batter
- 6 ounces cream cheese, softened
- 1 Tablespoon unsalted butter, softened
- 1/4 teaspoon lemon extract
- 1/3 cup pomegranate arils, plus 1/4 cup for garnish
- 1 cup powdered (confectioner's) sugar
- 6 ounces white chocolate (I use Ghiradelli white chocolate buttons)
- Heat oven to 350 F. (325 convection)
- Spray a mini muffin pan with non-stick spray and set aside.
- In a small bowl, whisk together flour, baking soda and salt; set aside. In the bowl of a stand mixer or a large mixing bowl, cream together the butter, shortening, granulated sugar, brown sugar, and lemon extract on high speed until creamy and combined, about 2 minutes.
- Add egg and yolk, one at a time, mixing well after each addition. Stir in flour mixture on low speed or by hand. Don't over mix or your cookies will be tough and dry.
- Bake at 350 F. for 12 minutes, or until cookies are lightly browned. Remove from oven and immediately use the end of a wooden spoon to form an indentation in the middle of each cookie, leaving a small edge around the outside; Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely. While cookies are cooling, make the cheesecake batter.
Pomegranate cheesecake batter
- To a small mixing bowl, add cream cheese, butter, and lemon extract. Use a hand mixer to combine the ingredients until smooth and creamy. Slowly add powdered sugar, 1/3 cup at a time, scraping down sides of mixing bowl as needed.
- Add 1 Tablespoon of cheesecake batter into the center of each cookie.
- Use 1/4 cup pomegranate arils to garnish the tops of the cookies.
- Melt white chocolate over a double boiler and drizzle chocolate over the top of each cookie. Transfer to a refrigerator to chill until ready to serve.
- Cookies must be stored in refrigerator.