Make These Slice and Bake Cream Cheese Pecan Cookies

Instructions:

1. Toast pecan halves until fragrant and lightly browned (about 5-7 minutes). Cool and finely chop.
2. Combine chopped pecans, melted butter, brown sugar, and cinnamon in a small bowl. Set aside.
3. In a large bowl, cream together softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
4. Beat in vanilla and almond extract (if using).
5. In a separate bowl, whisk together flour and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
7. Divide the dough in half. On a lightly floured surface, form each half into a log about 1.5 - 2 inches in diameter.
8. Flatten each log slightly with your hands or a rolling pin. Spread half of the pecan mixture evenly over each flattened log. Gently roll the dough back into a log, encasing the pecan swirl.
9. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days).
10. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
11. Using a sharp knife, slice the chilled dough logs into 1/4-inch thick cookies.
12. Arrange cookies on prepared baking sheets, leaving about 1 inch between each cookie.
13. Bake for 12-15 minutes, or until the edges are lightly golden brown.
14. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.