Directions:

1. Prepare a baking sheet lined with parchment paper and preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together the flour, Graham Cracker crumbs, and baking powder.
3. Using an electric mixer, beat together the softened butter and egg white in a medium bowl until well combined.
4. Add the butter-egg mixture to the flour mixture and blend until fully combined.
5. In a separate bowl, beat together the cream cheese, granulated sugar, lemon zest, vanilla extract, and egg yolk until creamy and well combined.
6. 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.
7. Spoon the cream cheese filling into the indentations of the cookies.
8. Bake for 10-12 minutes, or until the cookies become lightly golden brown and the filling on the top is set.
9. Let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack. Enjoy!