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Saturday, June 26, 2010

Cheesecake Cookies

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For some reason, the thought of rolling cookie dough into logs before slicing and baking intimidated me. I realize this makes absolutely zero sense, especially since slice and bake is what the grocery stores sell for all of those non-cookie bakers. But I always avoided recipes that required this step in the process. That is, until I saw this recipe for cheesecake cookies and I knew I had to give them a shot!

Silly me, rolling dough into logs and slicing is actually easier than the standard cookie methods. In fact, I'm going to seek out more cookie dough log recipes. This was so convenient--I whipped together the day and shaped it one day, then stuck it in the freezer overnight. I removed it from the freezer to thaw while my oven was preheating, then sliced and baked.

These cookies are great, they almost taste like shortbread and the cream cheese in the dough definitely gives them a little something. Be sure not to overbake these--mine were a little too brown on the bottom so I'll remove from the oven after 7 minutes or so next time! Overall these were a major crowd pleaser, and they looked so cute too!

Cheesecake Cookies
adapted from Buns in my Oven

-3/4 cup butter, softened
-3 oz. cream cheese, softened
-3/4 cup white sugar
-1 tsp vanilla extract
-2 cups all-purpose flour
-1/3 cup finely chopped pecans
-1/3 cup graham cracker crumbs
-1 tsp cinnamon
-1/2 cup mini chocolate chips

1. Beat together butter, cream cheese, and sugar in a large bowl. Mix in the flour and chocolate chips  and place dough in the refrigerator for at least 30 minutes (makes it easier to handle).
2. In a separate bowl, mix together pecans, graham cracker crumbs, and cinnamon. Pour half of hte mixture onto a large piece of wax paper. Remove half of the dough from the bowl and form into a log. Roll log through graham cracker mixture. Place on a clean sheet of wax paper, wrap log inside paper (twist the ends to seal, like a piece of hard candy).
3. Repeat with second half of dough. Place logs into the freezer for 30 minutes (or until ready to bake).
4. Preheat oven to 375F. Slice dough logs into rounds (approximately a half inch thick) and place on a cookie sheet. Bake for 7-9 minutes (watch closely and don't overbake!). Store in an airtight container (I liked them at room temperature and cold from the fridge. Refrigeration not required.).

This post is linked to Eat at Home.