Ronnie's Notes
Shavuot is the perfect time not only for cheesecake and all things dairy, but also to recommend a new book, “Jewish Sweets” by Kenden Alfond, author of several cookbooks including The Jewish Food Hero Cookbook series.
Jewish Sweets, like others in the Hero series, is a community cookbook, with recipe contributions from cooks around the world. All profits from the book go to Jewish charities.
I have contributed to several of the Hero books. This new book includes my recipe for Rose’s Cheesecake Cookies - a recipe I found years ago in my mother’s papers. I don’t know who Rose was, but her recipe, which I have made a zillion times, is fantastic.
There are 100 wonderful recipes in this worthy book (Gloria Kobrin contributed a recipe for cheesecake). So check it out!
In the meantime, just in time for Shavuot, here is the recipe for those cheesecake cookies. Whenever I make them I thank Rose, whoever she was!
Instructions
Preheat the oven to 350 degrees.
Melt the butter and set it aside.
In a medium bowl, combine the flour, nuts and brown sugar and mix to distribute the ingredients evenly.
Add the melted butter and mix until the mixture is crumbly.
Remove one cup of this mixture and set it aside.
Place the remaining mixture inside an 8-inch square baking pan.
Press the crumbs down firmly to cover the bottom of the pan evenly.
Bake for or until firm.
Remove the pan from the oven and set it aside.
Beat the cream cheese and sugar together in the bowl of an electric mixer set at medium speed for or until well blended.
Add the egg, lemon juice, milk and vanilla and beat the ingredients for another minute or until thoroughly blended.
Spoon the cheese mixture evenly over the baked crumbs.
Top with the remaining, reserved unbaked crumbs.
Bake for or until golden brown.
Remove from the oven and let cool.
Cut into small squares.