1 cup butter, softened
1 8oz pkg creamcheese, softened
1 cup granulated sugar
1/2 tsp vanilla
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup pecans, finely chopped
red and green sugar crystals
Finely chopped pecans
Cream together butter and creamcheese in large mixing bowl. Add sugar and vanilla, beating until light and fluffy. Combine flour and salt; add gradually to creamed mixture, beating until well blended. Stir in pecans. On four sheets of aluminum foil, shape dough into four 6-inch rolls, 1 1/2 inches in diameter.
Place each roll in center of a sheet of heavy duty aluminum foil. Bring 2 sides of foil up over roll. Fold down in locked folds until foil is tight against roll. Fold short ends up and over; crimp to seal.
Chill overnight or freeze. When ready to bake, preheat oven to 325 degrees F. Remove rolls of dough from frig, one roll at a time. Coat roll with sugar crystals or nuts before slicing.
Cut roll into 1/4-inch slices. Place on ungreased cookie sheet. Bake 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.
Makes 8 dozen cookies.
