Total TimePrep: 45 min. + chilling Bake: 15 min./batch + cooling
- 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.
Nutrition Facts1 cookie: 51 calories, 4g fat (2g saturated fat), 8mg cholesterol, 30mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.
Dec 15, 2017
I really think someone made an error with the sugar in this recipe. We're told to measure out 1-1/4 cups confectioner's sugar and divide it. The only time we're instructed to use it is in the dusting and rolling. I was VERY generous in my dusting and didn't use anywhere NEAR 1-1/4 cups.Here's how I adjusted it and based on my changes, I gave the recipe 4 stars:I added 1/4 cup of confectioner's sugar, 1 teaspoon of almond extract and 1 teaspoon of vanilla extract to the dough. This probably made the dough a bit wetter than if you followed the original directions, so I dusted my hands with the powdered sugar as I formed it into two balls.I shaped the two balls into a rectangle before chilling, since that's what we need to end up with.Maybe because of the change in ingredients, my roll-ups took 20 - 25 minuted to bake. After cooling on a wire rack for 5 minutes, I rolled them in the confectioner's sugar. I thought they looked nicer, but it did add more sweetness.The family likes these so I'm sure I'll make them again.
Dec 7, 2017
After reading the comments, I added 1/4 cup powdered sugar and 1/2 tsp of almond extract. At least the dough had some flavor now. I won't be making this again. Waste of time and ingredients.
Dec 17, 2011
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...
Dec 15, 2011
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!
Dec 12, 2011
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.
Dec 11, 2011
I used sugar coated pecans from Trader Joes. I think that put these cookies over the top!
Dec 10, 2011
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
Jan 1, 2010
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!
Dec 9, 2009
delicious and light
Nov 4, 2009
The roll-ups were a little bland. Could you add a little vanilla to the mixture?
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