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Chewy Cheescake Cookies


1/2 cup butter, softened
1 (3 oz) pkg. cream cheese, softened
1 cup sugar
1 cup all-purpose flour
1/2 cup chopped pecans

Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in pecans.

Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Dip bottom of glass in water and gently press each cookie until 2 inches in diameter. Bake at 375 degrees for 12 to 13 minutes. Cool 2 to 3 minutes on cookie sheets before removing to cooling rack.

Yield: 2 and 1/2 dozen.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.