Recipe For Cooking Pecan Dollies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Pecan Dollies

1 C. plus 2 Tbsp. unsalted butter, softened
6 oz. cream cheese, softened
2 C. flour
1 1/4 C. chopped pecans
2 lrg. eggs
1 1/2 C. light brown sugar
2 tea. vanilla extract or flavoring
2 Tbsp. Bourbon, optional
1/2 tea. kosher salt
48 pecan halves (optional)
Chocolate drizzle or powderedsugar

Beat 2 sticks (1 C.) of the butter and cream cheese in bowl of an electric mixer on med. speed until light and fluffy, about 3 min. Stir in the flour with a wooden spoon; lightly mix just until flour is incorporated. Divide dough into 4 equal portions; shape into 6-in. logs. Wrap logs in plastic wrap; refrigerate at least 1 hour.

Cut each log into 12 one-in. pieces; place in oiled mini-muffin tins. Press dough into the bottoms and up sides of each C.; refrigerate until ready to fill. (Repeat in batches, if necessary.)

Preheat oven to 325 degrees F.

Divide chopped pecans among pastry C..

Beat eggs, brown sugar, vanilla extract, remaining 2 Tbsp. butter, Bourbon and salt with an electric mixer on med. speed. Fill each pastry C. 3/4 full with this mixture; top with a pecan half, if desired. Bake until filling is set, about 25 min.

Cool pans on wire rack for 20 min.; remove C. from pan. Cool.

Drizzle with chocolate, if desired, or dust with powderedsugar.

NOTE: To make chocolate drizzle, place 1/2 c. semisweet chocolate pieces and 1 tea. shortening in microwave-safe bowl; heat in the microwave on med. heat until melted; stir with fork until smooth and shiny. Dip fork tines in chocolate; drizzle over cookies. Allow chocolate to harden before storing or packaging.

Makes 4 dozen.