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Cheesecake Cookies

Submitted by: suzanne-mcminn on December 12, 2010
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5
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Cheesecake Cookies

Cheesecake! In handy, portable, splendidly delicious bites!

Attribution Link

Difficulty: Easy

Servings: 4 dozen

Prep Time: 20 minutes plus chilling time   Cook Time: 8-10 minutes  

Ingredients

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


Directions

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. Refrigerate cookie dough for 30 minutes.


Crush pecans and graham crackers. 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 into a 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. Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds.

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 over-bake. Store as you would any cookie–they do not need to be refrigerated.

Categories: Cookies & Bars, Desserts

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  1. 2-22
    1:21
    pm

    I made these last night. Very good. I didn’t have any pecans to use so I used extra graham crackers. I’m not a fan of cheesecake, but these were really quite tasty. Also, once they cooled I smeared a little Nutella on top.

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