Rocky Mountain Lodge

Cream Cheese Cookies, Cream Cheese Finger Cookies

Day 11 of our 12 Days of Cookies features these melt in your mouth Cream Cheese Finger Cookies. Somewhat like Mexican Wedding Cakes or Russian Tea Cakes, but a little creamier and tangier because they’re made with cream cheese. Enjoy!

  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 Tbsp. sugar
  • Dash of salt
  • 1 cup finely chopped pecans
  • confectioners’ sugar
Preheat oven to 375 degrees.
In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to the creamed mixture and mix well. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-inch logs. Place 2 inches apart on ungreased baking sheets. Bake for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners’ sugar. Cool on wire racks.
Refrigerate the dough until it is chilled for easier handling. if there is a high butter content in the dough, the heat from your hands can soften the butter, making it harder to shape. Dust your hands lightly with flour to prevent the dough from sticking.

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