These were a new cookie this Christmas, inspired by a bag of pecans. Although they were good, I didn't find them to be a family favorite that will be repeated each Christmas.
1 cup butter, softened
8 oz. cream cheese, softened
2 cups flour
1/4 tsp. salt
2 cups pecan halves
1 cup powdered sugar
In a large bowl, beat butter and cream cheese together until light and fluffy. Combine flour and salt in a separate bowl. Gradually add to butter mixture, and mix well. Cover, and refrigerate 1 to 2 hours.
Preheat oven to 350ºF. Divide dough in half. On lightly floured surface, roll out one portion of the dough into an 18 x 8-inch rectangle. Cut width-wise into six sections, and cut each section into 3 x 1-inch strips. Roll each strip around a pecan half. Place 1 inch apart on ungreased baking sheets. Repeat with remaining dough.
Bake 12 to 15 minutes or until the bottoms are lightly browned. Remove to wire racks to cool completely. Roll in powdered sugar. Store in an airtight container at room temperature or freeze for up to 3 months. Makes roughly 8 dozen cookies.