Pack pecans into every cookie bite

It’s common to indulge in sweet treats a little more often once the holiday season arrives. Halloween kicks off people’s tendency to consume more desserts and candies, and Thanksgiving, and later Chanukah and Christmas, may round out the year on a sugary note. Desserts can be made a bit healthier with the right ingredients. Nuts certainly can pack nutrition into each sweet bite.
This recipe for “Pecan Cream Cheese Cookies” feature pecans prominently. With only 4 grams of carbohydrates per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and other healthy eating plans. One serving of pecans contains 18 grams of unsaturated fat, including oleic acid, making them heart-healthy, according to the American Heart Association. Enjoy this recipe, courtesy of the American Pecan Promotion Board.

Pecan Cream Cheese Cookies
Yield: Around 24 cookies

1 cup pecan pieces

1/2 cup pecan meal
2 1/3 cups all-purpose flour
1 teaspoon kosher salt
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/4 cups sugar
1 1/2 tablespoons vanilla extract

1. In a large bowl, whisk together the flour and salt, set aside. Using an electric mixer, cream together the cream cheese and butter until well combined. Mix in the sugar and vanilla. Reduce the speed to low and gradually mix in the flour. Mix in the pecan pieces.
2. Roughly divide the dough in half. Wrap each portion in plastic wrap or parchment paper, forming the dough into a log about 2 inches wide. Wrap well and freeze until firm, about 2 hours or overnight.
3. When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat. Unwrap one log and carefully roll the outside in the pecan meal, coating it well. Slice the log into 1/4-inch rounds and place them on the prepared baking sheet.

4. Bake for 18 to 20 minutes or until the middle is just set and the cookies are just starting to turn light brown on the edges. Cool the cookies on wire racks. Work in batches until all of the dough has been used. Store the cookies in an airtight container.