CREAM CHEESE BUTTER PECAN COOKIES
I combined a couple of recipes to come up with this cookie. I had made another version found online and they were delicious and tasted just like the ice cream, but they were a crumbly, shortbread texture and I wanted more of a soft cookie. This is what I got with this recipe!
Provided by SPumpFan
Categories Dessert
Time 38m
Yield 60-70 About 5 Dozen, 60-70 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
- Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
- Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
- Cover and refrigerate for at least an hour. (I let mine sit overnight).
- Preheat your oven (use convection bake if you have it) to 375 degrees F.
- Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
- Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
- Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
- Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.
CHEESE PECAN COOKIES
Cheesy with Sweet and Savory at its best!! This has been my alltime favorite cookie and is always baked every Christmas. I received this recipe years ago from my mother-in-law. It is essential to use all ingredients to get the sweet and savory effect. The combination of the garlic powder, toasted pecan and the powdered sugar is awesome!! A one-half pecan piece on the top makes it pretty, but a one-fourth piece will do as well. It is best not to let these cookies get too brown. These cookies are great with coffee!! Approximate servings is shown. Chill time not included.
Provided by Seasoned Cook
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter and cheese. Add garlic powder and cayenne pepper.
- Mix in flour. Roll into 2 logs approximately 1 1/2 inches in diameter. Wrap in waxed paper and chill for two hours in refrigerator.
- Slice 1/4 inch thick and place pecan half centered on top. Place on ungreased cookie sheet.
- Bake in a 375 degree oven for 10 minutes. Watch carefully and do not let cookie get brown as the flavor will be damaged.
- Place on paper towels and while still warm sift powdered sugar over top of each cookie. Store in air tight container. Keeps well for two weeks and freezes well.
BUTTER PECAN CREAM CHEESE COOKIES (CAKE MIX)
I came up with these after seeing a recipe for Devils Food Cream Cheese Cookies. My mom does not care for chocolate, so I decided to try using a Butter Pecan cake mix instead. They were a hit. Very soft and chewy. I hope you enjoy them!
Provided by Elaine
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Cream butter and cream cheese together.
- Blend in egg and maple flavoring.
- Add dry cake mix 1/3 at a time, mix well after each addition.
- Chill for 30 minutes.
- Drop by spoonful on an ungreased cookie sheet and bake for 8-10 minutes or until just lightly browned.
Nutrition Facts : Calories 34.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 33.5, Carbohydrate 0.3, Sugar 0.2, Protein 0.6
PECAN-CREAM CHEESE SHORTBREAD COOKIES
Whip up a batch of these Pecan-Cream Cheese Shortbread Cookies for the holidays. These pecan-studded cookies are sweet, crunchy and festive.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 21 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Beat butter, cream cheese and 3/4 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
- Roll dough into 42 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use bottom of small glass dipped in remaining granulated sugar to press balls into 1/4-inch-thick rounds.
- Bake 8 to 10 min. or until bottoms are golden brown. Cool 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NO BAKE -PINEAPPLE, CREAM CHEESE, PECAN, SNOWBALL COOKIES
How to make NO BAKE -Pineapple, Cream Cheese, Pecan, Snowball Cookies
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
- Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
- Yield: about 2 dozen.
CREAM CHEESE AND PUMPKIN-PECAN COOKIES
Grab your rolling pin and preheat your oven: It's time to bake some smile-worthy pumpkin pecan cookies. All your favorite autumn flavors find their way into these Cream Cheese and Pumpkin-Pecan cookies, from pumpkin (of course) to cinnamon to nuts and perfectly tart dried cranberries.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 64 servings, 1 cookie each
Number Of Ingredients 13
Steps:
- Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, combine 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and cranberries.
- Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface; spread with 3 Tbsp. pumpkin, then sprinkle with 1/4 of the sugar mixture. Press sugar mixture into dough to secure. Cut dough into 16 wedges. Starting at wide edge, roll up each wedge. Place, point sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.
- Whisk egg and water until blended; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.
- Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.5378 g, Sugar 0 g, Protein 0.9987 g
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