Directions:
- Prepare a baking sheet lined with parchment paper and preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the flour, Graham Cracker crumbs, and baking powder.
- Using an electric mixer, beat together the softened butter and egg white in a medium bowl until well combined.
- Add the butter-egg mixture to the flour mixture and blend until fully combined.
- In a separate bowl, beat together the cream cheese, granulated sugar, lemon zest, vanilla extract, and egg yolk until creamy and well combined.
- Using a 1/8 cup measure spoon (or rolling 2 tablespoons of dough into a ball), place the dough on the prepared baking sheet. Flatten slightly, and with a teaspoon or your fingers, make a small ball-shaped dent on the top of each cookie. Repeat with the rest of the dough.
- Spoon the cream cheese filling into the indentations of the cookies.
- Bake for 10-12 minutes, or until the cookies become lightly golden brown and the filling on the top is set.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack. Enjoy!
