Dairy
Medium
45 Minutes
Diets 
1 cup margarine (use soy-free, if needed)
4 oz (115 g) whipped cream cheese
1 cup sugar
1 egg
1 tablespoon Heaven & Earth Lemon Juice
2 and 1/4 cups Mishpacha Flour
1 teaspoon Haddar Baking Powder
4 oz (115 g) whipped cream cheese
4 tablespoons sugar
1/2 teaspoon Heaven & Earth Lemon Juice
1 egg yolk
1 tablespoon sour cream
1 package chocolate graham cookies
chocolate coffee beans, for decoration
2 egg whites or 1/3 cup Haddar Egg Whites
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 over-mix.)
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 Gefen 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.
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can these cookies be made in advance and frozen?
They can be frozen. Make sure they’ve cooled completely, and then wrap well before freezing.