Cheesecake Cookies

Posted on November 25, 2009. Filed under: Deserts | Tags: , |

I love cheesecake, but then again, who doesn’t? I was stumbling through the internet a few weeks ago and found a recipe for cheesecake cookies. The pictures made them look so apitizing, I had to make them! Luckily, Thanksgiving is this Thursday and I wanted to bring something (because I never really had, no idea why) and I decided on these cookies. They just came out of the oven, and my sister stole some for her boyfriend and herself (she wouldn’t listen to me when I said she’d burn herself, sigh). The recipe calls for lemon peel, so I suggest getting extra lemons to make lemonade with afterwards, it’s the best thing to do.

Cheesecake Cookies
3/4 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup finely chopped pecans
1/3 cup crushed graham crackers

  1. In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again.
  2. Mix in flour with a spoon. Refrigerate cookie dough for 30 minutes to make it easier to work with.
  3. Prepare pecans and graham crackers. I like to crush stuff with my pretty hammer inside a plastic baggie.
  4. Spread half of the pecan/graham cracker mixture on a piece of wax paper. Layout half the chilled dough on top of it.
  5. Shape and roll cookie log, coating in crushed nut-crumb mixture.
  6. Repeat with second half of dough. Transfer rolled, coated logs to fresh sheets of waxed paper and wrap.
  7. Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds.
  8. Place cookies on lightly greased cookie sheets. Bake at 375-degrees for 8-10 minutes. You only want to barely brown the bottoms. Don’t overbake.

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