Cream cheese dough with chopped nuts gives this cookies a cheesecake flavor.
Ingredients
1/2 cup butter, softened
1 small package (3 ounce) cream cheese, softened
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup chopped pecans
Directions
- Preheat oven to 375F. Cream butter or margarine and cream cheese; gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in chopped nuts. Shape dough into 1-inch balls or use a cookie scoop; place 2 inches apart on ungreased baking sheets. Dip bottom of glass in water and gently press each cookie flat. Bake for 12-13 minutes. Cool 2-3 minutes on cookie sheets before removing to a wire rack to cool completely.
Notes
- From “Our Lady’s Kitchen,” a community cookbook published in 1986 by Our Lady of Las Vegas Catholic Church in Las Vegas, NV. Recipe donated by Judy Arnemann.