Pecan Pound Cake Cookies
Makes 32 cookies
  • ½ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup chopped Cane River Elliott halves
  • 32 Cane River Elliott pecan halves (about ½ cup)
  1. In a large bowl, beat butter, cream cheese, and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating just until combined. Beat in vanilla.
  2. In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate 2 hours or overnight.
  3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
  4. Roll dough into 32 (1-inch) balls; place 2 inches apart on prepared pans. Press 1 pecan half into each ball.
  5. Bake until edges are golden brown, 12 to 14 minutes. Let cool on pans 5 minutes. Transfer to wire racks, and let cool completely. Store in an airtight container for up to 1 week.
Recipe by Louisiana Cookin at