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

INGREDIENTS

– 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.

1

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

2

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.

3

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.

4

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.

5

Swipe up for full recipe!