Butter Pecan Roll-Ups Recipe

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Butter Pecan Roll-Ups Recipe
Butter Pecan Roll-Ups Recipe photo by Taste of Home
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Butter Pecan Roll-Ups Recipe

Read Reviews
4 2 2
Publisher Photo
This is my variation of traditional lace cookies. Enjoy them alone or serve alongside dishes of ice cream.
MAKES:
72 servings
TOTAL TIME:
Prep: 50 min. Bake: 5 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 50 min. Bake: 5 min./batch

Ingredients

  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 1 cup ground pecans

Directions

Preheat oven to 400°. In a bowl, beat butter, sugars and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans.
Making six cookies at a time, drop dough by teaspoonfuls onto a well-greased baking sheet, spacing evenly. Bake 4-5 minutes or until edges begin to brown.
Cool on pan 1 minute. Loosen each cookie and curl around a wooden spoon handle; cool on a wire rack. Repeat with remaining dough. Store in airtight containers. Yield: about 6 dozen.
Originally published as Butter Pecan Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p80

Nutritional Facts

1 cookie: 30 calories, 2g fat (1g saturated fat), 6mg cholesterol, 15mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 1 cup ground pecans
  1. Preheat oven to 400°. In a bowl, beat butter, sugars and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans.
  2. Making six cookies at a time, drop dough by teaspoonfuls onto a well-greased baking sheet, spacing evenly. Bake 4-5 minutes or until edges begin to brown.
  3. Cool on pan 1 minute. Loosen each cookie and curl around a wooden spoon handle; cool on a wire rack. Repeat with remaining dough. Store in airtight containers. Yield: about 6 dozen.
Originally published as Butter Pecan Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p80

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MY REVIEW
garrgirl User ID: 7550832 128360
Reviewed Dec. 21, 2013

"Everyone loves these. Two tips, if the cookies are too sticky to get off the pan, add flour to the mix. Also, use strips of parchment paper and a chopstick to roll. Put the cookie top-down on the paper. Start rolling the paper with the stick, catch the cookie, and keep rolling. Refrigerate for a few minutes to help it set. Then unroll partway and pull the paper out sideways from the cookie."

MY REVIEW
kallee User ID: 1377067 78326
Reviewed Dec. 19, 2013

"These cookies tasted wonderful. In fact I could not stop eating them. However, I could never get them to roll up. I just ended up eating them as flat crispy cookies. They were still incredible."

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