Whip up a batch of these Pecan-Cream Cheese Shortbread Cookies for the holidays. These pecan-studded cookies are sweet, crunchy and festive.
What You Need
Original recipe yields 21 servings
1/2 cup butter, softened
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup plus 1 Tbsp. granulated sugar, divided
2 cups flour
3/4 cup finely chopped toasted PLANTERS Pecans
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Let's Make It
Heat oven to 350ºF.
Beat butter, cream cheese and 3/4 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
Roll dough into 42 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use bottom of small glass dipped in remaining granulated sugar to press balls into 1/4-inch-thick rounds.
Bake 8 to 10 min. or until bottoms are golden brown. Cool 1 min. Remove to wire racks; cool completely.
Balance out your food choices so you can enjoy a serving of these nutty cookies.
Line the baking sheets with parchment before use. The baked cookies will slide right off and you won't have to wash the pans in between uses.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
21 servings, 2 cookies each
* 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.