Pecan-Topped Sugar Cookies

1 (8 oz.) can almond paste
1/4 c. flaked coconut
1 (3 oz.) pkg. cream cheese, softened
1 (18 oz) tube refrigerated sugar cookie dough
1 c. pecan halves

In mixing bowl beat almond paste and cream cheese. Add coconut; mix well. Cut cookie dough into 1/2-inch slices; divide each slice into four portions. Roll into balls. Place two inches apart on greased baking sheets. Shape 1/2 teaspoon of almond mixture into balls; place one on each ball of dough. Lightly press pecans into tops. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Makes about 3 1/2 dozen.

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