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Eleanor Rigby Cheesecake Cookies




Source of Recipe


Internet


List of Ingredients




3/4 cup butter
1 package (3 oz) cream cheese, softened
3/4 cup sugar
1 tablespoon finely shredded lemon peel
2 tablespoon lemon juice
1 teaspoon vanilla
2 cups flour
1/4 cup finely chopped pecans



Recipe



1/4 cup graham cracker crumbs, finely crushed

Beat butter and cream cheese, Add sugar, lemon peel, lemon juice, and vanilla. Beat in Flour. Divide dough into two portions. Cover and chill for 30 minutes. Shape each portion of dough into 8-inch long roll. Combine chopped nuts and graham cracker crumbs on a large piece of waxed paper. Roll the 2 dough rolls in this mixture, coating well. Wrap each roll in waxed paper chill for at least 2 hours.

Cut dough into 1/4 in slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° 8 to 10 minutes. Cool on racks. Makes about 5 dozen cheesecake cookies.