Pecan-Topped Sugar Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 21 |
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This recipe dresses up refrigerated cookie dough with cream cheese and coconut. Folks love the almond flavor. Ingredients:
1 can (8 ounces) almond paste |
1 package (3 ounces) cream cheese, softened |
1/4 cup flaked coconut |
1 tube (18 ounces) refrigerated sugar cookie dough |
1 cup pecan halves |
Directions:
1. In a bowl, beat almond paste and cream cheese. Add coconut; mix well. Cut cookie dough into 1/2-in. slices; divide each slice into four portions.
2. Roll into balls. Place 2 in. apart on greased baking sheets. Shape 1/2 teaspoonfuls of almond mixture into balls; place one on each ball of dough. Lightly press pecans into tops.
3. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
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