Cheesecake Cookies

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Source: Buns in my Oven


Cheesecake Cookies
Recipe adapted from Chickens in the Road

3/4 cup butter, softened
3 ounces cream cheese, softened
3/4 cup white sugar
4 teaspoons lemon zest (omit or reduce this if you don’t like lemon)
2 tablespoons lemon juice (omit or reduce this if you don’t like lemon)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup finely chopped pecans
1/3 cup graham cracker crumbs
1 teaspoon cinnamon
1/2 cup mini chocolate chips, optional

In a large bowl, beat together butter, cream cheese, and sugar. Add in the lemon zest and juice if you are using. Mix in vanilla. Stir in the flour until well combined and refrigerate dough for 30 minutes so that it is easier to handle.

Mix together the pecans, graham cracker crumbs, and cinnamon to make the crust. Pour half of the crust mixture onto a large sheet of wax or parchment paper. Form a log with half of the cookie dough and roll it in the crust mixture. Place log of dough on a new sheet of parchment paper and wrap the ends up. Repeat with the remaining dough and place both dough logs in the freezer for 30 minutes.

Slice dough into half inch thick rounds and place on a parchment lined baking sheet. Bake in a pre-heated 375 degree oven for 8-10 minutes. The bottoms should be only lightly browned. Allow to cool on the cookie sheet for a couple of minutes and then transfer to a wire rack. Store in an airtight container.