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Pecan Roll-Ups

This recipe is so delicious and is sure to become a favorite of your family. The pecans make them so rich.—Lee B. Roberts, Racine, Wisconsin
  • Total Time
    Prep: 45 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    8 dozen


  • 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 and refrigerate 2 hours or until firm enough to roll.
  • Preheat oven to 350°. Dust a work surface with about 2 tablespoons confectioners' sugar. Roll 1 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, cool 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 Facts
1 cookie: 51 calories, 4g fat (2g saturated fat), 8mg cholesterol, 30mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.
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Average Rating:
  • lauras_here
    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.

  • mamma482work
    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.

  • kakiking
    Jul 13, 2012

    No comment left

  • samoomey
    Dec 17, 2011

    No comment left

  • Leha
    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...

  • T-TW
    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!

  • wetney
    Dec 14, 2011

    No comment left

  • Brenda D
    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.

  • loddiecheftress
    Dec 11, 2011

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

  • instructor12
    Dec 10, 2011

    No comment left