Cream Cheese Cookies

3/4 cup butter, softened

1 (3-ounce) package cream cheese, softened

3/4 cup sugar

3/4 cup firmly packed light brown sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups pecan pieces, toasted

1/4 cup cream cheese, softened

2 Tablespoons powdered sugar

1 1/2 Tablespoons milk

Beat butter and 3 ounces cream cheese at medium speed with an electric mixer until creamy.

Gradually add sugars, beating until light and fluffy.

Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder and salt.

Add to butter mixture, beating well.

Stir in vanilla and pecans.

Cover and chill 1 hour.

Drop dough by rounded Tablespoonfuls 2" apart onto ungreased baking sheets.

Bake at 350 degrees for 10 to 12 minutes or until edges are golden.

Cool 2 minutes on baking sheets.

Remove to wire racks to cool.

Beat or whisk together softened cream cheese, powdered sugar and milk until smooth.

Drizzle glaze over cookies.

Let stand 1 hour or until set.