I had a pot of ricotta in the fridge that needed using so I hunted around for a cheesecake cookie recipe to play around with. I didn’t have as many pecans as the recipe suggested so I added some Morello cherries instead. The resulting cookie was not notably cheesecake like and they were too sweet, even before I put the cherries in. More tweaking is needed or perhaps I just need to look at another recipe.
Pecan and cherry cheesecake cookies
Pecan and cherry cheesecake cookies
Ingredients
115 g butter
115 g cream cheese
1/2 teasp vanilla
200 g sugar
100 g wholemeal flour
100 g SR flour
50 g pecans (bashed to the size of coriander seeds)
50 g glacé morello cherries
Makes about 30 smallish biscuits
Line several baking trays with baking parchment (wiping butter papers over the base of the tin will help the paper to adhere to the tray.)
Cream butter and cream cheese; then add vanilla and sugar and mix until smooth. Add the flour bit by bit until incorporated and then fold in the bashed pecans and quartered glacé cherries.
Flour you hands, pinch off a walnut size piece of dough and roll into little balls. Put these on the baking tray spacing an inch or so apart. Flour the bottom of a drinking glass and press this down on the cookies to flatten them.
Bake 11-14 minutes until beginning to crown around the edges.
These rather bland biscuits remain soft and keep well in an airtight tin. I’m just hard on them because using expensive ingredients should produce a very special biscuit, not a bland one. It may be that less sugar, more pecans and no cherries would be delicious. I might try that.
Pecan and cherry cheesecake biscuits
8 Comments
Maybe if the pecans were chunkier, to create a more varied texture?
Possibly, as well as definitely less sugar.
I could eat the anemone tea set actually…
Unsweetened cranberries (from Healthy Supplies) can brighten many a biscuit or bun. On porridge, too, they offer a gentle jolt to the tastebuds to begin the day. Now, onto Persephone…
Unsweetened cranberries would probably have been better than glacé cherries – I did have dried sour cherries and almost added those instead.
The crockery is Bridgewater – samples which I think never reached full production.
They look delicious, if that’s any consolation Mary! I agree it is very frustrating to use something as expensive as pecans in a recipe for the result to then be disappointing x
The good thing has been after nearly a week in the tin they are still moist and somewhat nicer than when freshly baked.
(Still not very cheesecake like, though). Thanks for they sympathy.
Well they look positively yummy Mary….. I would happily sample a few over a cup of tea just for test purposes of course. On the cooking front Over Here I have had a small success making a carrot cake with chocolate icing this week, made especially for grandson no 1 who visits after school for a Meccano session. He had two large pieces, Grandpa had a couple and grown up son has had most of the rest. So, encouraged by this response I think I may have to leaf back through your recipes and come up with something for this Wednesday….. grandson no 1 does love chocolate but I do reduce the sugar component where possible….
Carrot cake is always welcome here (white or dark chocolate icing?). My favourite chocolate cake is this http://www.addisonembroideryatthevicarage.co.uk/2014/06/22/milk-chocolate-cake-chocolate-fudge-icing/ which I make rather grandiose claims for. You obviously have finely honed critics there, so I wonder what they’d make of it. Otherwise I haven’t blogged about a lot of cakes but this is a fabulous chocolate and raspberry cheesecake brownie http://www.addisonembroideryatthevicarage.co.uk/2013/10/15/raspberry-ripple-cheesecake-brownies/. You’re right about reducing the sugar which can mask the other tastes if there’s too much.