Clarion County Recipe of the Day: Pecan-Topped Sugar Cookies
Dress up refrigerated cookie dough with cream cheese and coconut!
Pecan-Topped Sugar Cookies
1 – 8 oz. can almond paste
3 ounces cream cheese, softened
1/4 cup sweetened shredded coconut
1 – 18 oz. tube refrigerated sugar cookie dough
1 cup pecan halves
~In a bowl, beat almond paste and cream cheese. Add coconut; mix well. Cut cookie dough into 1/2-in. slices; divide each slice into four portions.
~Roll into balls. Place 2 inches apart on greased baking sheets. Shape 1/2 teaspoonfuls of almond mixture into balls; place one on each ball of dough. Lightly press pecans into tops.
~Bake at 350° for 10 to 12 minutes (or until lightly browned). Remove to wire racks to cool.
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