Nana’s Cream Cheese Cookies

Cream together sugar, cream cheese and butter in your mixer. Add flour and mix well. Add vanilla. Stir in chopped pecans.

Drop by spoonfuls (about a tablespoonful of dough) onto an ungreased cookie sheet. I use parchment paper underneath. Bake at 350 to 375 degrees for 9 to 12 minutes until the edges begin to turn light brown.

Now, if they are left in a bit longer, they will be crispy and crunchy, which is also delicious.

Serve up with a cold glass of milk. These freeze well, and are often delicious straight out of the freezer. Ask me how I know!