Cream cheese and toasted pecans enhance this cookie dough. The result is a delicious alternative to chocolate chip cookies.

Julie Gunter
Recipe by Oxmoor House May 2001

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Recipe Summary

Yield:
3 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Source

Christmas with Southern Living 2001

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