- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1-1/4 cups confectioners' sugar, divided
- 96 pecan halves (about 2 cups)
- In a large bowl, beat butter, cream cheese and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. Dust a work surface with about 2 tablespoons confectioners' sugar. Roll one portion of dough into an 18x8-in. rectangle; cut dough crosswise into six 3-in.-wide sections. Cut each section crosswise into eight 1-in.-wide strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with an additional 2 tablespoons confectioners' sugar.
- Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
Place remaining confectioners' sugar in a shallow bowl. Roll cookies in sugar, coating well.
Freeze option: Bake and roll cookies in confectioners' sugar as directed. Freeze in freezer containers, separating layers with waxed paper, up to 3 months. Thaw before serving; dust with additional confectioners' sugar. Yield: 8 dozen.
Reviews forPecan Roll-Ups
"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..."
"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!"
"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."
"I used sugar coated pecans from Trader Joes. I think that put these cookies over the top!"
"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"
"This recipe is a little time consuming, but WORTH THE EFFORT! The light flacky crust gets even flackier over time. Definitely a cookie you can make several days ahead of when you need them & they'll still be irresistable to guests!"
"delicious and light"
"The roll-ups were a little bland. Could you add a little vanilla to the mixture?"