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Cream Cheese Finger Cookies

 Cream Cheese Finger Cookies
These melt-in-your-mouth cookies are one of my mom's specialties. Made with cream cheese and butter, they're very rich...and the pecans add wonderful flavor. They're great with hot cup of coffee or a tall glass of milk. —Jeanne Voss Anaheim Hills, California
12 ServingsPrep/Total Time: 30 min.


  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • Dash salt
  • 1 cup finely chopped pecans
  • Confectioners' sugar


  • In a small bowl, cream butter and cream cheese until light and
  • fluffy. Beat in vanilla. Combine the flour, sugar and salt;
  • gradually add to creamed mixture and mix well. Stir in pecans (dough
  • will be crumbly).
  • Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased
  • baking sheets. Bake at 375° for 12-14 minutes or until lightly
  • browned. Carefully roll warm cookies in confectioners' sugar. Cool
  • on wire racks. Yield: 2 dozen.
Nutritional Facts: 2 cookies equals 240 calories, 18 g fat (7 g saturated fat), 31 mg cholesterol, 118 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

2 of 2

Cream Cheese Finger Cookies (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.