The original recipe I got off the 'net calls these "Pecan Cookies." My friend calls them "Crack Cookies" 'cause once you try one, you're hooked. Both descriptions are wholly accurate. My best advice for these cookies is to make as many as you want then give them all away immediately without tasting any. Oh yeah, they're also insanely easy to make. You've been warned.
1/2 C softened butter
3 oz softened cream cheese
1 C sugar
1 C flour
1/2 C chopped pecans
Mix the butter and cream cheese until well blended. Cream in sugar. Then blend in the flour. Add pecans and mix. Roll into 48 balls and bake at 350 until bottoms just begin to brown, about 10-12 minutes.
Yield: 4 dozen
- Obviously, I don't chop the pecans. I omit them from the recipe and place one pecan half on each cookie.
- This recipe doubles easily, though I find I don't usually get anywhere near 48 cookies per one batch. Usually around three dozen. I got 74 out of the double batch I made yesterday.
- Don't use the double-thick insulated baking sheets on these. The cookies tend to spread too much. They still taste great, they just have more of a tendency to burn and don't look as pretty.
- Besides the fact that they're so good you're going to want to eat the whole pan immediately, these don't keep very well. They taste best on the first or second maybe third day. It's downhill after that.
Chewy... Buttery... Crunchy... Yummy... Gah! They're too good! Don't make these! (Who am I kidding? I'm totally keeping this recipe...)