Pecan Shortbread Cookies
With the added smoothness of cream cheese.
Noelle Sampson - Arlington, VA
This is an old, old, old family recipe. I have very vivid childhood memories of sitting on the counter, shaping the dough into hearts!
1 Cup room temperature, unsalted butter
6 oz. room temperature cream cheese
1 Cup granulated sugar
1 teaspoon pure vanilla extracgt
2 Cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 Cup oatmeal
1/2 Cup chopped, toasted pecans
2 Cups Confectioner's Sugar
2 Tablespoons Soft Butter
1/2 Teaspoon vanilla
2 Tablespoons Milk or more to thin to preferred consistency
A few drops of red food coloring
Cream butter & cream cheese. Add sugar and vanilla and to the mixture. Using an electric mixer on low speed, add flour, baking powder and salt until a soft dough forms. Stir in oatmeal and pecans.
Roll dough into balls and then flatten to about 1/4 inch in thickness.
Bake at 350º for 12-15 minutes until edges are just slightly golden. Let cool and then frost.
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