These one-bowl, slice and bake cookies are lightly sweet and flavored with toasty bits of pecan and a touch of almond extract.


– butter – cream cheese – sugar – vanilla extract – almond extract – pecans 

They're not very sweet at all despite the fact that they're dusted in powdered sugar, which makes it a nice change for a cookie - just a little something light to go with coffee or tea.

In a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, and confectioner's sugar until light and fluffy, scraping down the bowl and beater as needed.


Divide dough in half and roll each half in a sheet of parchment to form a 10" log with an even diameter throughout. 


Line two baking sheets with parchment paper and preheat oven to 400°F. Meanwhile, remove dough from freezer, unwrap, and slice each log into 16 equal pieces.


Bake cookies in preheated oven for 9-10 minutes, switching and rotating baking sheets halfway through time. Cookies are done when the tops no longer look wet; they should not brown.


Once cool, dust tops and sides of cookies with confectioner's sugar. Store in an airtight container at room temperature for a few days, or in the fridge for longer storage.


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