Cream Cheese Pecan Cookies

Ingredients

• Salt
• Butter
• Vanilla extract
• Sugar
• Granulated sugar
• Cream cheese
• Flour
• Vanilla
• Can
• Chopped pecans
• Cream
• Pecans
• Ice

Directions

1. 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.
2. Mix in vanilla extract. Scrape down sides and bottom of bowl.
3. With mixer running on low speed gradually add flour. Mix just until combined.
4. Mix in 1 cup small chopped pecans.
5. Spread dough out along sides and bottom of bowl (this helps it chill faster and more evenly). Freeze until firm enough to handle, about 20 – 30 minutes.
6. Divide dough into 3 equal portions (12 oz each). Compress and shape each portion into a 6-inch log on a greased surface*.
7. 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.
8. Meanwhile preheat oven to 350 degrees. Line baking sheets with parchment paper.
9. Cut log into 12 slices (each about 1/2-inch thick). Fit 12 cookies per sheet and bake one sheet at a time on prepared baking sheet until just set (keep remaining logs chilled in fridge), about 13 – 16 minutes (bottom of cookies should be golden brown when lifted and cookies should no longer appear raw).
10. Let cool 5 minutes one baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.