1 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 cups all-purpose flour
1/2 tsp. salt
1 cup sugar
2 Tbsp ground cinnamon
1/2 butter, melted, divided
1/2 cup finely chopped pecans

In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12" circle. Remove the top sheet of waxed paper. Combine sugar cinnamon. brush each circle with 1 tablespoon melted butter. Sprinle each with 3 tablespoons cinnamon-sugar  and 2 tablespoons pecans. Cut each int 12 wedges.

Roll cup wedges from the wide end; place pointed side down two inches apart on un-greased baking sheets. Curbe ends to form a crescent shape.

Bake at 350°F for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies iwth remaining butter; sprinkle with remaining cinnamon sugar.

via Taste of Home

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