Coffee Bean Cheese Cookies

1 cup margarine

4 oz (115 g) whipped cream cheese

1 cup sugar

1 egg

1 Tbsp lemon juice

2 1/4 cups flour

1 tsp baking powder

Filling:

4 oz ( 115 g) whipped cream cheese

4 Tbsp sugar

1/2 tsp lemon juice

1 egg yolk

1 Tbsp sour cream

1 pkg chocolate graham cookies

2 egg whites

chocolate coffee beans, for decoration

Preheat oven to 350°F (180°C). In the bowl of your mixer, cream the margarine, cream cheese, and sugar until fluffy. Add egg, lemon juice, flour, and baking powder. Mix until dough forms. Do not overmix.

Crush graham crackers in food processor and set aside.

Combine all filling ingredients and mix well.

Beat egg whites with fork till frothy. Form dough into 1-inch (2.5-cm) balls. Dip each ball into egg whites, then into crushed graham crackers. Place on parchment-paper-lined cookie sheet. Make indentation with thumb in center of each cookie. Place approximately ½ tsp filling into each indentation.

Bake for 20 minutes. Remove from oven and immediately place a coffee bean in the center of the cheese filling.

Note: Be sure to mark cookies “dairy.”

This recipe is part of the Mishloach Manos "Picture Perfect".  It originally appeared in Mishpacha Magazine.