Pound Cake Cookies
Yields: 2 dozen cookies
 
Ingredients
  • 1⁄2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1 1⁄2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 3⁄4 cup pecan halves
Instructions
  1. In a large bowl, beat butter, cream cheese, and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating just until combined. Beat in vanilla.
  2. In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover, and refrigerate 2 hours or overnight.
  3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
  4. Roll dough into 1-inch balls; place 
2 inches apart on prepared pans. Press 
1 pecan half into each ball.
  5. Bake until edges are golden brown, 
12 to 14 minutes. Let cool on pans 5 minutes. Transfer to wire racks, and let cool completely. Store in an airtight container up to 1 week.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pound-cake-cookies/