Cream Cheese Butter Pecan Cookies

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 1 cup light brown sugar
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon rum extract
• 1/2 teaspoon vanilla extract
• 1 egg yolk
• 2 cups pecans, chopped
• 6 ounces toffee pieces, chopped
• 2 cups all-purpose flour

Recipe

• 1 in a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
• 2 using a large spatula or spoon, stir the pecan and toffee pieces into your mixture.
• 3 using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. thoroughly blend in each addition, before adding more.
• 4 cover and refrigerate for at least an hour. (i let mine sit overnight).
• 5 preheat your oven (use convection bake if you have it) to 375 degrees f.
• 6 use light colored baking sheets and lightly grease them. use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. slightly flatten each ball with your palms.
• 7 bake for 8 minutes, or until light golden brown. (the cookies will cook a bit more once they are out of the oven.).
• 8 let your cookies cool on the baking sheet before moving them to your racks. my rule of thumb was when i could pick up the baking sheet and it may have been slightly warm, but i definitely didn't need to worry about oven mitts. this includes the bottom center of the sheet.
• 9 storage: to keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.