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“These are easy to make and so good.”
READY IN:
50mins
YIELD:
32 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Dough:
  2. Cream butter and cream cheese. Beat in flour. Divide dough in 2 portions. Refrigerate 1 hour.
  3. Mix 1/2 cup sugar, cinnamon and pecans for topping and set aside.
  4. Preheat oven to 350 degrees.
  5. Roll 1 portion in a circle 1/16 inch thick. Cut circle in 16 pie shape wedges. Use half topping, sprinkle each wedge and roll up from large end. Sprinkle with 1/2 of the tablespoon of sugar.
  6. Place each crescent on an ungreased cookie sheet. Bake 15-18 minutes until golden.

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