Ingredients for Cheesecake Cookie Slices
- 1 cup (2 sticks) softened butter
- 8 ounces softened cream cheese
- 1 ½ cups granulated sugar
- Lemon, Rind Of
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Pecans
- ½ cup graham cracker crumbs
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How to Make Cheesecake Cookie Slices
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 8 ounces of softened cream cheese until light and fluffy.
- Add 1 ½ cups granulated sugar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Beat until well combined.
- Gradually beat in 3 cups all-purpose flour until just incorporated. Be careful not to overmix.
- Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll each portion of dough into an 8-inch long roll.
- In a shallow dish, combine ½ cup chopped nuts (your choice!) and ½ cup graham cracker crumbs.
- Roll each dough roll in the nut and graham cracker crumb mixture, ensuring it's evenly coated.
- Wrap each roll tightly in plastic wrap and chill for at least 2 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cut each chilled dough roll into ¼-inch thick slices. Place slices 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them to prevent burning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
8g
Carbs
2g
