Cream Cheese Cookies with Cherries and Pecans
- 2 1/3 cups flour
- 1 1/2 tsp baking powder
- pinch salt
- 1 cup cream cheese, 8 oz/250 g block
- 1/2 cup butter
- 1 3/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup toasted pecans
- 3/4 cup chopped glacé cherries or drained maraschino cherries
- Preheat oven to 350 degrees F. Line 2 or 3 cookie sheets with parchment paper.
- First toast the pecans so that they can cool. Toast them on a cookie sheet in a single layer for about 7 to 10 minutes tossing once halfway through that time. Let them cool to room temperature and then roughly chop them with a knife, or snap them into small pieces with your fingers. I like to keep the pieces sort of chunky for best crunchy texture in these soft cookies.
- Sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream together the cream cheese, butter and sugar until soft and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Fold in the dry ingredients until a soft dough begins to form.
- When almost all of the flour has been incorporated, add the cherries and pecans and fold in well to distribute them evenly throughout the dough.
To Bake the Cookies
- Drop the dough by rounded teaspoonfuls onto the parchment lined cookie sheet about 3 inches apart.
- Bake for about 15 minutes until the bottom edges become golden brown.
- Cool on the cookie sheet for 10 minutes or so before transferring the cookies to a wire rack to cool completely.
- Store in an airtight container. These cookies are quite freezer-friendly.
Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.