CREAM CHEESE AND TOASTED PECAN COOKIES
1 1/2 cups sugar
1 egg
1 cup (2 sticks) unsalted butter, room temperature
1 (3 oz.) pkg. cream cheese, room temperature
2 Tbsp unsweetened cocoa powder
3/4 tsp salt
2 Tbsp milk
1 tsp vanilla
2 1/4 cups flour, divided use
1 1/2 tsp baking powder
2 cups pecan pieces, toasted
Heat oven to 350 degrees F. Grease baking sheet.
Stir sugar, egg, butter and cream cheese in large bowl until creamy, and butter and cream cheese are small lumps, 4 minutes (or beat with mixer 1 minute). Stir in cocoa powder, salt. Stir in milk and vanilla. Seta aside.
Gradually sift together flour and baking powder into mixture, 1 cup at a time; stir in flour just until blended before adding next cup. When all have been added, stir just a few seconds more to mix well. Stir in pecans. Drop batter by heaping teaspoonfuls, 1 inch apart, onto prepared baking sheet.
Bake in 350 degree F oven 12 to 14 minutes, until edges are brown. Remove cookies with spatula to wire rack to cool. Cookies will be quite soft when warm, but will crisp as they cool on the rack.
Source: Family Circle magazine, May 1996
1 1/2 cups sugar
1 egg
1 cup (2 sticks) unsalted butter, room temperature
1 (3 oz.) pkg. cream cheese, room temperature
2 Tbsp unsweetened cocoa powder
3/4 tsp salt
2 Tbsp milk
1 tsp vanilla
2 1/4 cups flour, divided use
1 1/2 tsp baking powder
2 cups pecan pieces, toasted
Heat oven to 350 degrees F. Grease baking sheet.
Stir sugar, egg, butter and cream cheese in large bowl until creamy, and butter and cream cheese are small lumps, 4 minutes (or beat with mixer 1 minute). Stir in cocoa powder, salt. Stir in milk and vanilla. Seta aside.
Gradually sift together flour and baking powder into mixture, 1 cup at a time; stir in flour just until blended before adding next cup. When all have been added, stir just a few seconds more to mix well. Stir in pecans. Drop batter by heaping teaspoonfuls, 1 inch apart, onto prepared baking sheet.
Bake in 350 degree F oven 12 to 14 minutes, until edges are brown. Remove cookies with spatula to wire rack to cool. Cookies will be quite soft when warm, but will crisp as they cool on the rack.
Source: Family Circle magazine, May 1996
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