Pecan Cream Cheese Shortbread Recipe
Pecan Cream Cheese Shortbread is perfect to add to Christmas cookie trays, package in festive containers as gifts, or take to a cookie swap. These cookies aren’t just for Christmas, though, and are a quick and easy choice to fill up the cookie jar year round.
6 dozen cookies
1 1/2 cups pecans
1 cup butter
1 8 oz. package cream cheese
1 1/2 cups sugar
4 cups flour
1/2 teaspoon salt
sugar, for dusting
- Place the pecans on a baking sheet, and turn on the oven allowing it to preheat to 350°. Put the pecans in the oven; they should be lightly toasted by the time the oven heats.
- Set them aside and when they have cooled a little, chop them coarsely.
- Cream the butter, cream cheese, and sugar until very light; add the flour and salt, and with the mixer at low speed, mix well. Stir in the pecans and mix well.
- Using a tablespoon-size (1") scoop, scoop balls of dough.
- Quickly roll the dough into balls with your hands, and place them on parchment-lined baking sheets.
- Place a small amount (2-3 tablespoons) of sugar on a plate.
- Wet the bottom of a flat-bottomed glass and dip in the sugar; press the glass on a ball and flatten. Dip the glass in sugar, then flatten the remaining balls.
- Bake 13-16 minutes or until the sides start to brown and the bottoms are lightly browned.
- Transfer to cooling racks.
- When cool, store in an airtight container for up to a month; freeze for longer storage.
Amount Per Serving
Calories 93 Calories from Fat 48
Percent Total Calories From: Fat 51% Protein 5% Carb. 44%
Nutrient Amount per Cookie
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 52 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 4 g
Protein 1 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%
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