Pound Cake Cookies
Love pound cake? Well, enjoy the tender texture & flavor of cream cheese pound cake in bite-sized form with these tasty little Pound Cake Cookies!
Now that's serious dedication to pound cake!
Well, my Southern-born-and-bred husband has passed his love of pound cake along to me.
Before moving to the South from Vermont, I had never had a homemade pound cake. Little did I know what I was missing! I'm so happy to be able to say that I have been enlightened to the pure deliciousness of true homemade Southern pound cake. It's texture and flavor simply can't be beat.
Pound cake in cookie form?? ... Yes, please! Great taste and a pretty presentation. You can't beat that.
So when I came across this recipe for Pound Cake Cookies, I couldn't wait to give these little bite-sized beauties a try.
I mean, pound cake in cookie form?? ... Yes, please!
That's even more to love. Mmmm hmmmm, I extra-love that the tops are adorned with pecan halves that get a teeny bit toasted as the Pound Cake Cookies bake. Great taste and a pretty presentation ... you can't beat that.
The texture of these cookies is soft and tender on the inside, with just a slight amount of crunch on the outside.
I like my cookies soft ... so I tend to bake these to the shorter side of the baking time, with not much golden-brown starting to show up on the edges. If you prefer a tad bit more crunch on the outside of your cookies, bake your Pound Cake Cookies to the longer side of the baking time and allow a little more golden-ness to develop.
As for taste, these cookies are not overly sweet.
The texture of these cookies is soft and tender on the inside, with just a slight amount of crunch on the outside.
With their combination of cream cheese and brown sugar as the recipe's only sweetener, they have an ever-so-slightly-sweet, rich-and-tangy flavor reminiscent of ... well ... cream cheese pound cake, of course.
To make these bite-sized tasty treats, mix up a simple butter and cream cheese based batter and chill it for at least 2 hours or overnight to stiffen the dough back up before baking.
Once chilled, roll the dough into small balls each about 1-inch in size ...
... and press a pretty little pecan half into the top of each dough ball.
When baked, the Pound Cake Cookies puff a tiny bit but pretty much retain the same shape they went in the oven with.
Once baked, all that remains is to enjoy the tender texture & flavor of cream cheese pound cake in its new bite-sized form!
We enjoyed this latest batch with a nice warm cup of tea.
But no matter how you enjoy them, Pound Cake Cookies are sure to become a new family favorite ... perhaps even worthy of being stored in their very own special dedicated pound cake cupboard, just like the favorite pound cake of my husband's childhood.
Yield: about 36 cookies
Pound Cake Cookies
Love pound cake? Well, enjoy the tender texture & flavor of cream cheese pound cake in bite-sized form with these tasty little Pound Cake Cookies!
prep time: 2 H & 20 Mcook time: 12 Mtotal time: 2 H & 32 M
ingredients:
- 1/2 c. unsalted butter, softened
- 4 oz. cream cheese, softened
- 1 c. brown sugar
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 36 pecan halves
instructions:
How to cook Pound Cake Cookies
- Beat butter, cream cheese, and brown sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg and vanilla; beat until just combined.
- Combine flour and salt. Gradually add flour and salt to butter mixture; beat until combined. Cover and chill for at least 2 hours or overnight.
- Roll dough into 36 1-inch balls. Place 2 inches apart on baking sheets. Press a pecan half into the top of each ball.
- Bake at 350 degrees until edges are light golden brown, about 12 - 14 minutes. Let cool on pan about 5 minutes; transfer to a cooling rack to cool completely. Store in an airtight container for up to a week.
at no additional cost to you.Read more..