Cream Cheese Pecan Cookies
In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute. Mix in vanilla extract. Scrape down sides and bottom of bowl. With mixer running on low speed gradually add flour. Mix just until combined. Mix in 1 cup small chopped pecans. Spread dough out along sides and bottom of bowl . Freeze until firm enough to handle, about 20 - 30 minutes. Divide dough into 3 equal portions . Compress and shape each portion into a 6-inch log on a greased surface*. Place pecans on cutting board and spread out a little then roll each log through pecans to cover. Wrap each in plastic wrap or parchment paper. Chill through, about 30 minutes in the freezer or 3 hours in the fridge. Meanwhile preheat oven to 350 degrees. Line baking sheets with parchment paper. Cut log into 12 slices . Fit 12 cookies per sheet and bake one sheet at a time on prepared baking sheet until just set , about 13 - 16 minutes . Let cool 5 minutes one baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.