Fridays foods

Cream Cheese Cookies with Cherries and Pecans

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


  1. Preheat oven to 350 degrees F. Line 2 or 3 cookie sheets with parchment paper.
  2. 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.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, cream together the cream cheese, butter and sugar until soft and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Beat in the vanilla extract.
  7. Fold in the dry ingredients until a soft dough begins to form.
  8. 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

  1. Drop the dough by rounded teaspoonfuls onto the parchment lined cookie sheet about 3 inches apart.
  2. Bake for about 15 minutes until the bottom edges become golden brown.
  3. Cool on the cookie sheet for 10 minutes or so before transferring the cookies to a wire rack to cool completely.
  4. 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.

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