I can't recommends these attractive nutty spirals highly enough. Cream cheese makes the cookies rich and tender and the sweet filling showcases chopped pecans. —Wanda Rascoe, Shreveport, Louisiana
Pecan Swirls
Pecan Swirls
Prep Time
25 min
Cook Time
10 min
Yield
10-1/2 dozen
Ingredients
- 2 cups butter, softened
- 2 packages (8 ounces each) cream cheese, softened
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2-1/4 cups finely chopped pecans
- 1-1/3 cups sugar
Directions
- In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide into three portions. Wrap each and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll each portion into a 16x9-in. rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2 in. of edges. Roll up each rectangle tightly, jelly-roll style, starting with a long side. Wrap and refrigerate for 2 hours.
- Unwrap and cut into 3/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 400° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 60 calories, 6g fat (3g saturated fat), 11mg cholesterol, 44mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.
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