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from Craig Morgan
3/4 cup butter, softened
1 (3 oz) pkg cream cheese, softened
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups toasted pecan pieces

Preheat oven to 350 degrees.

1.  In a large bowl, beat butter cream cheese at medium speed with an electric mixer until creamy.

2.  Gradually add sugars, beating until light and fluffy.

3.  Add eggs one at a time, beating until blended after each addition.

4.  Combine flour, baking powder, and salt.  Add to butter mixture, beating well.

5.  Stir in vanilla and pecans. Cover and chill one hour.

6.  Drop dough by rounded tablespoons 2 inches apart onto un-greased baking sheets. Bake for 10-12 minutes or until edges are golden. Cool 2 minutes on baking sheets. Remove to wire racks to cool.

Makes 3 ½ dozen cookies.

1/4 cup cream cheese, softened
2 Tablespoons powdered sugar
1 ½ Tablespoons milk
In a saucepan over low heat, whisk together softened cream cheese, powdered sugar, and milk until smooth. Drizzle glaze over cookies. Let stand until set.