Cream Cheese Pecan Icebox Cookies

Yields24 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

4 cups flour

2 cups (4 sticks) unsalted butter, softened

6 oz cream cheese (not whipped), room temperature

1 ¼ cups sugar

2 tbsp plus 1/2 teaspoon pure vanilla extract

2 ½ cups pecans (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)

Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour and mix until just combined (do not overmix). Mix in toasted pecans.

Transfer dough to a work surface. Divide in half; shape each half into a 2 inch wide log. Wrap each log in parchment paper; freeze until firm, about 1 hour or up to 2 weeks.

Preheat oven to 350 degrees. Unwrap 1 log, and roll in 1/2 cup chopped pecans, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

Bake cookies, rotating halfway through, until golden around edges, about 20 Minutes. Repeat with remaining log.

Nutrition Facts

24 servings

Serving size

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Cream Cheese Pecan Icebox Cookies