Delicate Rosemary Pecan Shortbread Cookies
I'm loving rosemary this pre-holiday season!
Servings - 36 cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 Tbsp heavy whipping cream
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Filling
- 1/2 cup butter
- 1/2 cup pecans
- 1 Tbsp fresh rosemary
- 1 Tbsp lemon juice
- 8 oz. cream cheese
Instructions
- In large bowl, beat sugar, butter, cream, vanilla, and egg. Add the dry ingredients for the dough and mix well.
- Place the dough in an air-tight container and place in refrigerator for 15 minutes.
- Heat oven to 400 degrees F.
- Roll out dough on lightly floured surface. Roll into rectangle to 1/4 inch thickness.
- In food processor, combine all filling ingredients and pulse until well blended.
- Spread filling over dough. Roll into long tube. Slice into 1/4 inch slices.
- Place cookies on baking pan that has been lined with parchment paper.
- Bake at 400 degrees for 9 - 10 minutes until the bottom edges are golden.