Recipe: Pecan-Topped Sugar Cookies (using refrigerated cookie dough)

PECAN-TOPPED SUGAR COOKIES

1 (8 oz.) can almond paste
1 (3 oz.) pkg. cream cheese, softened
1/4 cup flaked coconut
1 (18 oz.) tube refrigerated sugar cookie dough
1 cup pecan halves

In a large bowl, beat the almond paste and cream cheese together. Add the coconut. Mix well; set aside.

Cut the cookie dough into 1/2 inch slices. Divide each slice into four portions. Roll into balls. Place 2 inches apart on to greased baking sheets.

Shape 1/2 teaspoonfuls of the almond mixture into balls. Place on each ball of dough. Lightly press the pecans into the tops.

Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Makes about 3 1/2 dozen
Source: Betty Lech in Taste of Home magazine