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Cheesecake! In handy, portable, splendidly delicious bites!
Go ahead, bake some up today. I know you want to.
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How to make 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
In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again.
Mix in flour with a spoon. (This is such an easy recipe!) Refrigerate cookie dough for 30 minutes to make it easier to work with.
Prepare pecans and graham crackers. I like to crush stuff with my pretty hammer inside a plastic baggie.
Spread half of the pecan/graham cracker mixture on a piece of wax paper. Lay out half the chilled dough on top of it.
Shape and roll cookie log, coating in crushed nut-crumb mixture.
Repeat with second half of dough. Transfer rolled, coated logs to fresh sheets of waxed paper and wrap.
I use extra-long pieces of waxed paper and just twist the ends to seal.
Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds.
(You can eat one now if you want.)
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.
Now you can eat them all.
*Makes about 4 dozen.
Note: In response to questions–no, these cookies do not need to be refrigerated.
See this recipe at Farm Bell Recipes and save it to your recipe box.
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