Preparation:
Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Add flour, and beat well. Stir in chopped pecans.
Cream dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. Dip bottom of a glass in water, and gently press each cookie until 2 inches in diameter. Bake at 375 F for 12 to 13 minutes. Cool 2 to 3 minutes on cookie sheets before removing to cooling rack. |
