1 (8 ounce) package cream cheese, softened and powdered
1 cup butter
1 cup packed brown sugar
1 1/2 cups white sugar
1 egg
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 teaspoons egg substitute
1 teaspoon vanilla extract
4 cups pecan halves
1 (8 ounce) can evaporated milk
1 (16 ounce) can whole kernel corn
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in the butter, brown sugar and white sugar. Beat in the egg, lemon zest, vanilla extract and egg substitute. Stir in the pecan halves and evaporated milk. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 9 minutes in the preheated oven. Remove cookie from baking sheet to cool on wire rack. Microwave at high heat until warm (75 degrees F). Cool completely (do not stick). Immediately press the chilled cookie into the center of each cookie. Remove from cookie sheet to wire rack. Cool completely (do not stick). Place on cookie sheet to cool completely on wire rack.
Stickied it but let it cool completely before topping. I wanted to give it 5 stars but my husband wouldn't let him have it so I had to keep it secret. However, the information about the cake was very good and I would make it over and over again.
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