These are elegant cookies that are perfect with afternoon tea or as a late night snack. The dough for pecan cream cheese tea cookies can be made ahead and then you can slice and bake as many or a few as you need (or want!). Simple. Easy. Delicious.
The Recipe
by volume                              by weight
2 cups all purpose flour                240 grams all purpose flour
3/4 teaspoon salt                      3 grams salt
1 cup butter, softened                  226 grams butter, softened
1/2 cup cream cheese, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 113 grams cream cheese,
softened                                 softened
1/2 cup and 2 tablespoons sugar      149 grams sugar
1 tablespoon vanilla extract            13 grams vanilla extract
1½ cups chopped pecans              188 grams chopped pecans
Directions
Toast pecans over low heat in a sauce pan until fragrant and golden. Be sure to stir constantly so the nuts are evenly toasted and don’t scorch on the bottom. Cool the nuts completely before mixing into the dough. (If you are in a rush and need to cool the nuts quickly, spread them in a single layer on a sheet pan or a plate and stick them in the freezer for a couple of minutes.)
untoasted
toasted
Mix the softened butter and softened cream cheese together until combined.
Add sugar and mix until incorporated.
Add vanilla, salt, and 1 cup of the pecans.
Stir in flour until a dough forms.
Shape dough into logs approximately 1½ inches in diameter.
Roll the logs in the remaining pecans and refrigerate until firm (about 30 minutes). Preheat oven to 350F.
Slice in 1/4″ slices and place on a parchment covered baking sheet. These cookies do not spread so they can be placed quite close together.
Bake for 7 to 8 minutes. The cookies will be firm in the center and be very lightly browned just around the edge.
Let cool and enjoy!
Alternatives
These pecan cream cheese tea cookies can be wrapped after being rolled in nuts and be kept in the refrigerator for a few days or they can be frozen for several weeks. Just remove a log from the freezer and let thaw until you can slice it. Even better, take it out the night before and thaw in the refrigerator. That way, the log will be sliceable but still be firm. If you try to slice the cookies when the log isn’t firm enough you will flatten one side of the cookie and if you try to slice it when the dough is too cold it will break apart.
These cookies work well with many kinds of nuts so pick your favorite – almonds, hazelnuts, walnuts, and macadamias are all good choices. Mix 2 or 3 types of nuts together to make your own custom cookie. (If you choose to mix nuts, be sure to toast them separately as they will not all toast in the same amount of time. You can mix them together afterwards.)
