Cheesecake Cookies

I saw these and knew I had to make them. I LOVE cheesecake. Now it's in cookie form!!

Sorry my picture sucks but they are soooo much yummier than they look :)

Cheesecake Cookies

3/4 cup butter, softened

3 ounces cream cheese, softened

3/4 cup sugar

2 teaspoons grated lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla

2 cups all-purpose flour

1/3 cup crushed graham crackers

In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again. Mix in flour with a spoon or spatula. Refrigerate cookie dough for 30 minutes to make it easier to work with.

Prepare graham crackers. I put about 4 graham crackers in a sandwich baggie and killed them with my rolling pin and had more than enough.

Spread half of the graham cracker crumbs on a piece of wax paper. Lay out half the chilled dough on top of it. Shape and roll cookie log, coating in crushed graham cracker crumbs. Repeat with second half of dough.

Transfer rolled, coated logs to fresh sheets of waxed paper and wrap. Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds. Place cookies on lightly greased cookie sheets. Bake at 375-degrees for 8-10 minutes. You only want to barely brown the bottoms. Don’t over-bake.

Honestly I could have eaten the whole bowl without baking these little beauties. DELICIOUS!!!

Check out Suzanne's blog for better pictures.

~ adapted from Suzanne's recipe