Pecan-Topped Sugar Cookies Recipe

Be the first to write a review

Rate recipe

This recipe dresses up refrigerated cookie dough with cream cheese and coconut. Folks love the almond flavor.

[X]

Rate Pecan-Topped Sugar Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pecan-Topped Sugar Cookies Recipe

Prep: 25 min. Bake: 10 min.

Yield: 21 Servings

25 10 35

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

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.
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.
Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 211 calories, 14 g fat (3 g saturated fat), 12 mg cholesterol, 118 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pecan-Topped Sugar Cookies in Country Woman Christmas Annual 2000, p34