|
CHEESECAKE SLICES Source: Better Homes and Gardens Special Interest Publications Christmas Cookies, 2000 Makes 60
Coat the lemony cookie dough in a graham-cracker-and nut "crust" before slicing and baking."
3/4 cup butter (no substitutes), softened 1 (3-ounce) package cream cheese, softened 3/4 cup 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
TO PREPARE THE DOUGH: Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel and vanilla; beat till combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 30 minutes or till easy to handle.
TO SHAPE: Shape each portion of dough into an 8-inch-long roll.
Stir together nuts and crackers in a small bowl; place mixture on waxed paper. Roll dough rolls in mixture to coat evenly; press mixture lightly into dough. Wrap each roll in plastic wrap or waxed paper. Chill 2 to 24 hours.
TO BAKE: Preheat oven to 375 degrees F.
Cut dough into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
Bake in a 375 Degree F. oven for 8 to 10 minutes or till bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool.
|