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Dairy
Easy
1 Hour, 30 Minutes
Diets 
It’s Shavuos, season of cheese, cheese, and more cheese. And since I can’t resist any form of cheese, either sweet or savory, I figured I’d try to pack all my favorite flavors of a classic cheesecake slice into a bite-size portion. Yields 3 dozen cookies
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces (110 grams) brick cream cheese, room temperature
1 cup sugar
1 egg
2 teaspoons Gefen Vanilla
1 and 3/4 cups Mishpacha Flour
1/2 teaspoon Haddar Baking Powder
1/2 teaspoon salt
1/2 cup graham cracker crumbs
melted white chocolate, for garnish (optional)
In a stand mixer with a paddle attachment, cream butter and cream cheese. Add sugar and beat until light and fluffy. Add egg and vanilla and mix well. Scrape down sides and bottom of mixing bowl to make sure it’s well-combined.
Add flour, baking powder, and salt and mix until just combined.
Allow dough to chill for at least one hour.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two cookie sheets with Gefen Parchment Paper.
Place graham cracker crumbs into a small bowl.
Roll chilled cookie dough into one-inch (two-and-a-half-centimeter) balls. Roll each ball in graham cracker crumbs to coat and then flatten slightly on the cookie sheet.
Bake for 10 minutes.
Once cookies have cooled, drizzle with melted white chocolate if desired.
Photography by Saraizel Senderovits
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