TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 21 servings


  • 1 can (8 ounces) almond paste
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sweetened shredded coconut
  • 1 tube (18 ounces) refrigerated sugar cookie dough
  • 1 cup pecan halves

Nutritional Facts

2 each: 211 calories, 14g fat (3g saturated fat), 12mg cholesterol, 118mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 3g protein.


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

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