- 10
- 30 mins
- 50 mins
Ingredients
- 3 cups pecans
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 cups (4 sticks) unsalted butter, room temperature
- 6 ounces cream cheese (not whipped), room temperature
- 1 1/4 cups sugar
- 2 tablespoons vanilla extract
Preparation
Step 1
You could easily use walnuts, pistachios, or cashews in place of the pecans.
Yield:
Makes 4 1/2 dozen cookies
Preheat the oven to 350ºF. Coarsely chop 1 1/2 cups of the
Whisk together the
Beat together the
in an electric mixer on medium speed for 2 minutes until light and fluffy. Add the
and beat for another minute. Reduce the mixer speed to low and beat in the flour and salt until just combined. Do not overmix. Fold in the toasted pecans.
Transfer the dough to a work surface and divide the dough in half. Roughly shape each half into a 8-inch log about 2 inches in diameter. Wrap each log in plastic wrap and place in the freezer until firm, about 4 hours, but overnight is best. The dough can sit in the freezer for up to two weeks and about a month if wrapped and then placed in an airtight container.
Preheat the oven to 350ºF with racks on the upper and lower thirds. Finely chop the remaining 1 1/2 cups of pecans. Unwrap one of the logs of dough and roll in the pecans. Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats.