Today's cookie is- Cheesecake Cookies! How divine is that? It's worth the wait!
I first added this recipe to my favorites the day Suzanne over at Chickens In The Road posted about them. That has been a while ago now, and I don't know why I haven't made them yet. Well, I have now. But I mean, why did I wait this long for something so DELICIOUS? I don't know either.
Here is her step-by-step instructions in case you have any questions about the whole process.
And I won't make you wait any longer for the recipe:
3/4 cup butter, softened
3 oz cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups flour
1/3 cup pecans, finely chopped
1/3 cup graham crackers, crushed
Mix the butter, cream cheese and sugar. Add the lemon peel (I didn't have a lemon this time and left it out and they were just fine), lemon juice and vanilla. Mix well. Add flour. Chill dough for 30 minutes. Meanwhile, crush the graham crackers and pecans together in a zip top baggie. Lay out a piece of wax paper and pour 1/2 of the crumb-nut mixture onto it. Lay 1/2 of the chilled dough on top and roll into a log, covering the sides with the crumb mixture. Place on a new piece of wax paper and roll up. Repeat with remaining 1/2 of dough and crumb mixture. Place dough logs into the fridge for 2 hours, to the freezer for 30 minutes (this is what I do). When they are chilled slice them into about 1/2 inch thicknesses and place on a cookie sheet. Bake in a 375 degree oven for 8-10 minutes, or until the bottoms are just brown. Cool on a wire rack.