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Pecan Roll-Ups Recipe

Pecan Roll-Ups Recipe

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 YIELD:96 servings


  • 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)


  • 1. 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 wrap; refrigerate 2 hours or until firm enough to roll.
  • 2. 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.
  • 3. Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
  • 4. 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.

Nutritional Facts

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

Reviews for Pecan Roll-Ups

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Leha User ID: 5442808 187685
Reviewed 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 User ID: 6359205 211275
Reviewed 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 User ID: 1438504 185102
Reviewed 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 User ID: 6342605 127552
Reviewed Dec. 11, 2011

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

maryfny User ID: 6362417 116434
Reviewed 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 User ID: 4752273 145619
Reviewed 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 User ID: 4623444 185099
Reviewed Dec. 9, 2009

"delicious and light"

mareford User ID: 1008562 185098
Reviewed Nov. 4, 2009

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

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