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Ingredients
- 1/2 c. butter, softened
- 1 c. sugar
- 1 c. all-purpose flour
- 1 (3 oz.) pkg. cream cheese, softened
- 1/2 c. chopped pecans
Method
- Cream butter and cream cheese.
- Gradually add sugar, beating until light and fluffy.
- Add flour; beat well.
- Stir in chopped pecans.
- Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
- Dip bottom of glass in water; gently press each cookie until 2 inches in diameter.
- Bake at 375° for 12 to 13 minutes.
- Cool 2 to 3 minutes on cookie sheets before removing to cooling rack.
- Makes 2 1/2 dozen.
