Pecan Roll-Ups

Name: Pecan Roll-Ups
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 dozen.
Ingredients: 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)

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

Ingredients

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)

Directions

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 Facts

1 cookie: 51 calories, 4g fat (2g saturated fat), 8mg cholesterol, 30mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

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

Reviews

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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.
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!
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!
maryfny

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
momsmagazineaccount

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!
amriemann

Dec 9, 2009

delicious and light
mareford

Nov 4, 2009

The roll-ups were a little bland. Could you add a little vanilla to the mixture?