Cheesecake Cookies

Beat butter and cream cheese in a medium-sized bowl.

Add sugar, lemon peel, lemon juice, and vanilla. Beat again.

Carefully mix in flour.

Refrigerate for 30 minutes to harden cookie dough to make it easier to work with.

Crush pecans and graham crackers together in a plastic bag.

Spread half of the graham cracker mixture on a sheet of wax paper, and place half of the cookie dough on top.

Shape and roll into a log (about a foot long), coating completely in cracker/nut mixture.

Repeat with second half of dough and second half of cracker/nut mixture.

Wrap each log up in wax paper, twist the ends, and freeze for 30 minutes.

Unwrap logs and slice into 1/2″ to 1″ slices.

Place on a cookie sheet (lightly greased or lined with waxed/parchment paper).

Bake for 8 to 10 minutes in a 375-degree (F) oven.

Be sure not to over cook them. Just make them lightly browned on the bottoms!

These are amazing, but even better the second day, if you can let them sit overnight!