Cream Cheese Pecan Cookies

These slice-and-bake cream cheese cookies are the kind of low-key, low-sugar cookie recipe that earns a permanent spot in the rotation. Cream cheese works alongside vegetable shortening to keep the crumb tender and ever so slightly tangy, and the dough is sweetened mostly with fructose plus a teaspoon of regular sugar, so the finish is gentle rather than candy-shop loud. The dough chills as a tidy log, which means you slice off as many cookies as you want and stash the rest for later.

Don’t rush the chill. A solid two hours in the fridge firms the log so you can cut clean ¼-inch rounds without smearing. Slice too thick and the centers stay doughy; too thin and the edges scorch before the middles set. A sharp knife and a confident downward press through the log gives the best edge.

Pro Tips

• Soften the cream cheese on the counter for an hour, not in the microwave, so it creams smoothly without separating.
• Roll the chilled log on the counter every 30 minutes during the chill so the bottom doesn’t flatten.
• Watch the cookies closely at the 8-minute mark. They should look pale with just-set edges; they finish firming on the sheet.
• Store the wrapped log in the freezer for up to 2 months and slice straight from frozen, adding a minute to the bake.

Variations

• Roll the log in finely chopped pecans before slicing for a nutty crust.
• Add 1 teaspoon vanilla or ½ teaspoon almond extract to the creamed mixture.
• Press a thumbprint into each round and fill with a dab of jam before baking.