In a large bowl whisk together the flour and salt, set aside. Using an electric mixer, cream together the cream cheese and butter until well combined. Mix in the sugar and vanilla. Reduce the speed to low and gradually mix in the flour. Mix in the pecan pieces.
Roughly divide the dough in half. Wrap each portion in plastic wrap or parchment paper forming the dough into a log about 2 inches wide. Wrap well and freeze until firm – about 2 hours or overnight.
When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Unwrap one log and carefully roll the outside in the pecan meal, coating it well. Slice the log into 1/4-inch rounds and place them on the prepared baking sheet.
Bake for 18 to 20 minutes or until the middle is just set and the cookies are just starting to turn light brown on the edges. Cool the cookies on wire racks. Work in batches until all of the dough has been used. Store the Pecan Cream Cheese Cookies in an airtight container.
Nutrition facts
Calories
160
Fat
7g
Sat Fat
2g
Sodium
100mg
Carbs
21g
Fiber
1g
Protein
2g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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Create memories around a table they’ll never forget. Our essential collection of 5th-generation Texas recipes is designed to help you master the buttery, golden warmth of the San Saba harvest.
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