Ingredients
1cupunsalted butter,room temperature
8ozcream cheese,(1 package), nearly room temperature
1¼cupsgranulated sugar
¼tspsalt
2tspvanilla extract
2¼cupsunbleached all-purpose flour,scoop and level to measure
2cupFisher Pecan Halves,divided, (1 chopped small, 1 chopped fine)
Preparation
In the bowl of an electric stand mixer fitted with a paddle attachment cream together the butter, cream cheese, granulated sugar, and salt for about 1 minute until smooth and creamy.
Mix in vanilla extract. Scrape down the sides and bottom of the bowl. With the mixer running at a low speed, gradually add the flour. Mix just until combined.
Mix in 1 cup of small chopped pecans. Spread the dough out along the sides and bottom of the bowl.
Freeze for about 20 to 30 minutes until firm enough to handle.
Divide the dough into 3 equal portions or 12 ounces each. Compress and shape each portion into a 6-inch log on a greased surface.
Place the 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 for about 30 minutes in the freezer or 3 hours in the fridge.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Cut the log into 12 slices. Fit 12 cookies per sheet.
Bake one sheet at a time on the prepared baking sheet for about 13 to 16 minutes until just set.
Let cool for 5 minutes on one baking sheet, then transfer to a wire rack to cool completely.
Serve and enjoy!
