Cream Cheese Christmas Cookies
1 cup butter or margarine
1 (8 ounce) package of
cream cheese
1 cup white sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose
flour
1/2 teaspoon salt
1/2 cup chopped pecans
red and green sugar crystals
48 pecan halves (approx.)
In a large bowl,
cream butter and cream cheese. Add sugar and vanilla. With electric mixer
at medium speed, beat until light and fluffy. In medium sized bowl, combine
flour and salt; gradually add to creamed mixture, beating until well blended.
Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for
15 minutes. On four sheets of aluminun foil, shape dough into four
6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil
and refrigerate over night. Preheat oven to 325 degrees F (170 degrees
C). Line cookie sheets with foil. Remove rolls of dough from
refrigerator one at a time. Coat each roll with red or green sugar crystals;
cut dough into 1/4 inch slices. Place on prepared cookie sheets; top each
cookie with a pecan half. Bake for 15 - 18 minutes, or until bottom
of cookie is lightly browned when lifted.
Makes 4 dozen (approx.)
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