Pound Cake Cookies

By MarieR

(Refrigerate dough 2 hours or overnight)
With crisp edges and moist cake-like centers, these cookies are everything we like about pound cake.
Taste of the South Magazine May/June 2015

Ingredients

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup firmly packed light brown sugar
• 1 large egg
• 11/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup pecan halves

Details

Servings 24
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. In a Large bowl, beat butter, cream cheese, and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape ides of bowl. Add egg, beating just until combined. Beat vanilla.
2. In a medium bowl, sift together flour and alt. Gradually add flour mixture to butter mixture, beating until combined. Cover, and refrigerate 2 hours or overnight. . Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
3. Roll dough into 1-inch balls; place Inches apart on prepared pans. Press pecan half into each ball. . Bake until edges are golden brown, 2 to 14 minutes. Let cool on pans 5 minutes, transfer to wire racks, and let cool completely.
Store In an airtight container up to 1 week.