Ingredients Jump to Instructions ↓

  1. 1 C. butter

  2. 1 8 Oz. cream cheese

  3. 1 C. sugar

  4. 1/2 Tsp. vanila

  5. 2 1/2 C. flour

  6. 1/2 Tsp. salt

  7. 1/2 C. pecans(finely chopped) red and green sugar crystals pecan halves

Instructions Jump to Ingredients ↑

  1. Preparation : In a large bowl, cream butter and cream cheese. Add sugar and vanila; with electric mixer at med. speed, beat until light and fluffy. In med. sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refridgerate for 15 minutes. On four sheets of aluminun foil, shape dough into four 6 in. rolls, 11/2 in. in diameter. Wrap each roll tightly in foil and refriderate over night. Preheat oven to 325*F. Line cookie sheets with foil. Remove rolls of dough from fridge one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 in. slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 min to 18 min, or until bottom of cookie is lightly browned when lifted.


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