Cream Cheese Pecan Cookies

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

1
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.
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2
Whisk together the flour and salt in a large bowl.
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SaltSalt
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3
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.
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ButterButter
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4
Add the sugar and vanilla and beat for another minute.
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SugarSugar
5
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.
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1
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.
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2
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.
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3
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.
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4
Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats.
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5
Bake: 
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6
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.
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7
Let cool on the sheets for a minute or two before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.
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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"". "
DifficultyExpert
Ready In4 hrs, 50 m.
Servings54
Health Score0
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