Cream Cheese Pecan Cookies
Cream Cheese Pecan Cookies takes about 4 hours and 50 minutes from beginning to end. This recipe makes 54 servings with 162 calories, 2g of protein, and 12g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. 701 person found this recipe to be scrumptious and satisfying. Head to the store and pick up sugar, flour, vanillan extract, and a few other things to make it today. Plenty of people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting, Carrot Cake With Pecan Cream Filling and Cream Cheese Icing, and Cream Cheese-Pecan Pastry.
Instructions
Bake the pecans to brown: Preheat the oven to 350ºF. Coarsely chop 1 1/2 cups of the pecans and spread them on a cookie sheet and bake for about 10 minutes or until the nuts are fragrant. Set aside to cool.
Whisk together the flour and salt in a large bowl.
Make the cookie dough: Beat together the butter and cream cheese in an electric mixer on medium speed for 2 minutes until light and fluffy.
Add the sugar and vanilla and beat for another minute.
Reduce the mixer speed to low and beat in the flour and salt until just combined. Do not over-mix. Fold in the toasted pecans.
Transfer the dough to a work surface and divide the dough in half. Roughly shape each half into a 8-inch log about 2 inches in diameter.
Wrap each log in plastic wrap and place in the freezer until firm, about 4 hours, but overnight is best. The dough can sit in the freezer for up to two weeks and about a month if wrapped and then placed in an airtight container.
Roll logs of dough in pecans, cut into rounds: Preheat the oven to 350ºF with racks on the upper and lower thirds. Finely chop the remaining 1 1/2 cups of pecans. Unwrap one of the logs of dough and roll in the pecans.
Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats.
Bake the cookies at 350°F for 18-20 minutes or until the edges are a lightly golden. Rotate the cookies halfway through to ensure even baking.
Let cool on the sheets for a minute or two before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
![NV Johnson Estate Cream Sherry]()
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "