So easy to bake (no eggs involved) and delicious--I modified a basic shortbread recipe to jazz it up and it turned out a lot like a pecan sandie, but homemade.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
30
Yield:
30 cookies
Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.

  • Roll dough into 1-inch balls and set on ungreased baking sheets.

  • Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

Cook's Notes:

You can use margarine instead of butter.

For a slightly chewy cookie, bake for 10 minutes. If you prefer a more crispy and store-like cookie, bake for 12 to 13 minutes.

Nutrition Facts

196 calories; protein 2.3g; carbohydrates 14.6g; fat 14.7g; cholesterol 32.6mg; sodium 87.7mg. Full Nutrition
Advertisement
Advertisement