Cheesecake cookies

Cheesecake cookies

1 cup butter, softened
2 (3 oz each) packages cream cheese, softened
2 cups sugar
2 cups flour
1 cup chopped pecans (optional)

Cream together the butter and cream cheese. Add sugar, beating until light and fluffy. Add flour, beating well. Drop by teaspoons onto cookie sheets and bake at 350 for 12 to 15 minutes or until edges are golden.  Watch carefully, these burn easily.


**My notes:  It took me the first three years that I had this recipe to ever get the batter INTO the oven after it'd been made. What wasn't eaten before the flour stage got eaten between the flour being mixed in and being put on the pan. Even now, I have to make a second batch for my brother to munch on when I make these. Oh, and I leave out the pecans.  And throw in a little splash of vanilla extract.  Sometimes a few drops of rum or peppermint extract, depending on how I feel.  I would highly recommend playing with the flavors for a little variety (cherry flavoring is to die for, but I haven't been able to find it in years), but add no more than a total of 1/4 teaspoon of extra liquid to the recipe or you'll end up with soggy cookies or have to increase the amount of flour a little bit.

[eta] Little Miss loves to throw crushed chocolate chips into the batter before we bake them. I tend to go lightly with that so that the chocolate doesn't overpower the cheesecake, but the kid always begs me to add more. I think it might be a matter of taste.

[eta2]  This year we're crushing up some candy canes and throwing them in to some of the dough.

[eta3] The candy canes were great! That will be one of the permanent additions from now on. At least during the winter holidays.