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Pecan Roll-Ups Recipe

Pecan Roll-Ups Recipe photo by Taste of Home

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This recipe is so delicious and is sure to become a favorite of your family. The pecans make them so rich.—Ms. Lee B. Roberts, Racine, Wisconsin

This recipe is:

Diabetic Friendly

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Pecan Roll-Ups Recipe

Prep: 45 min. Bake: 15 min./batch + cooling

Yield: 96 Servings

45 15 60

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/4 teaspoon salt
2 cups pecan halves
1 cup confectioners' sugar

Directions

In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to butter mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one portion into an 18-in. x 8-in. rectangle. Cut widthwise into six 3-in. sections; cut each section into 3-in. x 1-in. strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets. Repeat.
Bake at 350° for 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
Roll in confectioners' sugar. Store in an airtight container at room temperature, or freeze for up to 3 months. Yield: 8 dozen.

Nutritional Facts 1 cookie equals 55 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 27 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Originally published as Pecan Roll-Ups in Taste of Home October/November 2009, p93

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Pecan Roll-Ups

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Reviewed on Dec. 17, 2011 by Leha

I was so disappointed with this recipe. I make several "pecan" type sweets, and was looking forward to adding this to the list...but No....It lacked something...It was a lot of work for not very much taste or show...

Reviewed on Dec. 15, 2011 by T-TW

These were fairly quick and easy to make. After reading the first review, I decided to change the recipe around some too. I put about 1/4-1/2 teaspoon almond flavoring into the dough. When I rolled the strips up, I used pecans in some, raspberry jelly in others, and used the pecans with the jelly in a few also. They all turned out great!

Reviewed on Dec. 12, 2011 by Brenda D

Like Mary, I enjoyed this but it lacked something. So, I tried something different today. I made the dough as it calls for but instead of rolling it out, I made little balls and pressed them into my mini muffin/mini tart tin. I then made a pecan pie filling and put a teaspoon into the centers of the cookies and baked them. They turned out wonderfully. A great flaky cookie with a little more substance for the filling.

Reviewed on Dec. 11, 2011 by loddiecheftress

I used sugar coated pecans from Trader Joes. I think that put these cookies over the top!

Reviewed on Dec. 10, 2011 by maryfny

The dough is great but, I was disappointed by the lowly pecan it seemed to need something else it was like eating a good cookie with a nut stuck in it (which is was) I will come up with a filling that has some substance to it