These cream cheese finger cookies are one of my mom's specialties. Because of the butter and cream cheese, they're very rich. Plus, the pecans add wonderful flavor. They're great with a hot cup of coffee or a tall glass of milk. —Jeanne Voss, Anaheim Hills, California
Cream Cheese Finger Cookies Recipe photo by Taste of Home
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1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 tablespoon sugar
1 cup finely chopped pecans
Preheat oven to 375°. In a small bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour, sugar and salt; gradually beat into creamed mixture. Stir in pecans (dough will be crumbly).
Shape by tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 12-14 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks.
Cream Cheese Finger Cookies Tips
What drink recipes should I serve with cream cheese finger cookies?
Try these cookies in the morning with good-for-you coffee recipes, or make a mulled cider. For an after-dinner treat, set out a fun dessert wine or cocktail to sip alongside these cookies.
How can I make these cream cheese finger cookies my own?
Try partially dipping them in melted chocolate or icing. (A chocolate-dipped cookie tastes especially amazing with this Spanish coffee.) You can also top them with nuts, sprinkles or sparkling sugar to add a little sweetness and pizazz.
How should I store these cream cheese finger cookies?
Store between layers of waxed paper in an airtight container at room temperature for up to three days. You can also keep them in the fridge for up to a week or in the freezer for up to one month. Serve them chilled with an easy iced coffee for a frosty treat.