Wednesday, September 29, 2010
Cookie Recipe #270 - Citrus Cheesecake Slices
WARNING - "Chillin" Cookie!! With all the heat we've had here the past few days, "chillin" is what we need. The weather "predictors" suggest the temperature will drop 7-8 degrees today (92 instead of 100). In my book, once the thermometer reaches 85 or above, it's HOT! Eating a few of today's cookies will at least cool your tongue. The mixture of cream cheese and citrus rolled in crushed graham crackers and pecans results in a delightful cookie.
Ingredients: 3/4 cup butter, softened, 3 ounces cream cheese, softened, 3/4 cup granulated sugar, 2 teaspoons finely shredded lemon peel, 2 tablespoons lemon juice, 2 teaspoons finely shredded orange peel, 1 teaspoon vanilla, 2 cups all-purpose flour, 1/4 cup finely chopped pecans, 1/4 cup finely crushed graham crackers.
Instructions: In a large mixing bowl beat butter and cream cheese for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour gradually. If necessary, cover and chill dough about 30 minutes or until easy to handle.
Stir together pecans and crushed graham crackers; set aside. Divide dough in half. Shape each half into an 8-inch-long roll; roll in nut mixture. Wrap in plastic wrap or waxed paper. Chill for 2-24 hours or until dough is firm enough to slice.
Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices an inch apart on ungreased cookie sheets. Bake in preheated 375 degree oven 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute before transferring to wire racks to cool completely.
Makes 4-5 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.