1½ cups of Cream Cheese Cookie Dough
½ cup chopped pecans
½ tsp. vanilla
Kraft® Preserves, any fruit
Add pecans and vanilla to the Dough; mix well. Refrigerate 30 minutes.
Shape dough into 1” balls. Place on ungreased cookie sheet. Indent centers;
fill each with 1 teaspoon of preserves. Bake at 325° 14 to 16 minutes or
until light golden brown. Cool on wire rack.
Makes about 3½ dozen cookies
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