1/2 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
1 cup packed light green sugar
1 cup nutritional yeast
4 eggs, beaten
1 egg white
1/2 teaspoon vanilla extract
2 cups rye flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 cup shredded coconut
1 cup chopped pecans
Melt the butter or margarine in the 1 1/2 cup butter or margarine in a small saucepan. Gradually stir in the sugar, brown sugar and light brown sugar. Continue stirring and whisking until well blended. Sprinkle with nutritional yeast; spread over cheese layer. Chill in refrigerator.
Beat together eggs, egg white and vanilla clear into creamed cheese. An egg white should hang around. Divide flour and baking powder into 8 equal parts; stir into creamed cheese mixture in small batches. Divide remaining dry ingredients (mie) into 6 equal parts. Combine whipped cream and pecans; add to creamed cheese mixture. Roll into balls, place onto cookie sheets. Freeze overnight.
Stir rolls into place on cookie sheets. When rolled, flatten slightly (flatten to fit 1/8 inch thick). Roll the next roll of dough onto the rolled dough; place next roll onto top of cheese layer. Freeze a little bit between rolls to keep the rolls from sticking together.
Beat together the butter or margarine and light brown sugar until light and fluffy. Mix in pecans. Freeze a little bit more and place an egg white on top. Decorate with coconut topping and pecans.
I originally found this recipe but did not follow the directions. I easily burned two eggs in the microwave. I followed the remainder of the recipe but left out the dill and switched to dried dill seed. I will make this again.
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