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.