Cheesecake Cookies

Now, I love a good cookie, just like the next person. I tend to favor things that I know will be well received at my house, as unless I reduce a recipe, I typically have 2 dozen cookies to eat. Oh, I share them with other people and send them to school, but dag...2 dozen cookies for 3 people = 8 each. Just what I don't need! LOL
Anyway, I made the original recipe for these cookies, and used about 1 cup of pecans for about 12 cookies, while rolling them. I then decided to go 'old school' cheesecake on them, and proceeded to crush some graham crackers then, finished up my cookie rolling. They were every bit as good as the original, if I do say so myself!

You can try this recipe any old time. They are pretty easy to make, and of course, you may choose whatever flavor of jam or preserves that you prefer. This recipe makes about 2 dozen.

Cheesecake Cookies
1/2 cup butter, softened (1 stick)
3 oz cream cheese, softened
1 egg, separated
1 tsp. vanilla
1 c. AP flour
1 c. powdered sugar
1/2 tsp. kosher salt
8 whole graham crackers, finely crushed
Jam or preserves, your choice!

Preheat oven to 325º. Cream butter and cream cheese together; add egg yolk and vanilla, mixing well. Stir together flour, sugar and salt; slowly add to creamed mixture. Beat egg white 'til foamy. Scoop dough into 1 inch balls (using cookie scooper if you like), dip cookie ball into egg white and roll in graham cracker crumbs, making indent with thumb before baking. Bake for 20 minutes, or until lightly browned. Remove from oven; fill indent with chosen jam. Let cool. DEVOUR!

Go ahead and make some - you know you want to...Thanks for stopping by!
Alli