1 pkg (8 oz.) Philadelphia Fat Free Cream Cheese (may use 1/3 or regular)
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
2 tsp almond extract
1 1/4 cups unbleached all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
3/4 cup chopped pecans
1 cup firmly packed brown sugar
2/3 cup light corn syrup
1/4 cup (1/2 stick) melted butter
1 tsp vanilla OR Almond extract
3 cups chopped pecans
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Let's Make It
Beat cream cheese, butter, sugar and almond extract in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda and mix well on low speed. Add in chopped pecans mix by hand. Refrigerate for 15 minutes.
Preheat oven to 350°F. Combine the eggs, brown sugar, corn syrup, butter, vanilla and pecans with a spoon. Mix well, set aside.
Roll dough into 1 inch balls and press into greased mini muffin pan. Bake for 5 minutes or until starting to set. Remove cookies from oven and press the back of a "Measuring-Tablespoon" into tops of cookies making a groove to fill with the pecan topping.
After all the cookies have been filled with pecan topping place back in oven for 10-15 minutes or until the edges are browning and the center is setting. Let cool for 10 minutes before removing from pans.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.