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Cream Cheese Cookies

Yield 3 1/2 dozen
Cream cheese and toasted pecans enhance this cookie dough. The result is a delicious alternative to chocolate chip cookies.

Ingredients

  • 3/4 cup butter, softened
  • 1 (3-ounce) package cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan pieces, toasted
  • 1/4 cup cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 1/2 tablespoons milk

How to Make It

  1. Beat butter and 3 ounces cream cheese at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

  2. Combine flour, baking powder, and salt; add to butter mixture, beating well. Stir in vanilla and pecans. Cover and chill 1 hour.

  3. Drop dough by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until edges are golden. Cool 2 minutes on baking sheets; remove to wire racks to cool.

  4. Beat or whisk together softened cream cheese, powdered sugar, and milk until smooth. Drizzle glaze over cookies. Let stand 1 hour or until set.