Cream Cheese Fingers
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon Vanilla Extract
1-3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar
4 ounces cream cheese, softened
1 teaspoon Vanilla Extract
1-3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar
Directions
In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 2 dozen.
In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 2 dozen.
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