Recipe from Stacy Little, SouthernBite.com and Seth Freedman, PeachDish
These tender shortbread cookies are hard to resist. The pecan pieces in the cookies add a big crunch while the pecan meal on edges create a delicate nutty finish.
Serves: 2 dozen cookies
- 2⅓ cups all-purpose flour
- 1 tsp. kosher salt
- 4 ounces cream cheese, softened
- 2 Tbsp. unsalted butter, softened
- 1¼ cup sugar
- 1½ Tbsp. vanilla extract
- 1 cups pecans pieces
- ½ cup pecan meal
- In a large bowl whisk together the flour and salt, set aside. Using an electric mixer, cream together the cream cheese and butter until well combined. Mix in the sugar and vanilla. Reduce the speed to low and gradually mix in the flour. Mix in the pecan pieces.
- Roughly divide the dough in half. Wrap each portion in plastic wrap or parchment paper forming the dough into a log about 2 inches wide. Wrap well and freeze until firm – about 2 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Unwrap one log and carefully roll the outside in the pecan meal, coating it well. Slice the log into ¼-inch rounds and place them on the prepared baking sheet.
- Bake for 18 to 20 minutes or until the middle is just set and the cookies are just starting to turn light brown on the edges. Cool the cookies on wire racks. Work in batches until all of the dough has been used. Store the Pecan Cream Cheese Cookies in an airtight container.