Butter Pecan Roll Up Cookies Recipes

PECAN ROLL-UPS

Steps:

• 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.

BUTTER PECAN SHORTBREAD COOKIES

Steps:

• In a medium bowl, stir together the ground pecans, cornmeal, flour, cinnamon, salt and cornstarch.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a sturdy bowl and wooden spoon, cream together the butter and powdered sugar. Beat well, for about two minutes, stopping the mixer and scraping down the sides as needed. Add the vanilla and beat again.
• Tip in the bowl of dry ingredients into the creamed butter. Mix on low until ingredients are just combined. It's okay if it's a little crumbly.
• Empty the bowl of cookie dough onto a large rectangle of parchment paper. Use your hands to bring the dough together into a ball. Cover the dough with a second sheet of parchment paper and press to flatten slightly
• Use a rolling pin and roll the cookie dough to an even ¼ inch thickness. Approximately a 9x14 oval. Slide the parchment-pressed dough onto a baking sheet and place in the refrigerator. Chill for at least 30 minutes or up to overnight.
• Line a rimmed baking sheet with parchment. Dip a 2-inch round cookie cutter into flour and cut out circles in the rolled dough. Place on the prepared baking sheet, 2 inches apart. When all the cookies have been cut out, chill for another 15 minutes.
• Preheat oven to 325F. Dab the tops of the cookies with maple syrup using a pastry brush. Lightly press a pecan half into the center of the cookies. (I leave half the cookies plain)
• Place on the middle rack of the oven and bake 20-25 minutes or until lightly golden around the edges. Remove the pan from the oven and cool the cookies on pan for 10 minutes, then transfer to a cooling rack to cool completely.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN COOKIES

Steps:

• In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
• Add eggs, vanilla extract and mix until smooth.
• Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
• Mix in pecans and toffee bits until evenly distributed.
• Chill dough for 30-45 minutes to make it easier to handle.
• Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
• Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don't usually do it but my Mom does it.
• Place them on a cookie tray, lined with parchment paper.
• Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be "poofy" in the center and deflate as they cool. If they don't deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!

BUTTER-PECAN PUDDING COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BUTTER PECAN ROLL-UP COOKIES

Steps:

• Cream softened butter and brown sugar together well.
• Add next five ingredients and blend well.
• Drop onto greased cookie sheet 2-3 inches apart.
• (I recommend doing only six at a time even though it slows down the process.) Bake at 350F for 7 minutes.
• Remove from oven and allow to cool a few seconds.
• With spatula remove one at a time, flip over then roll.
• (It's handy to have a cup of cold water close by as these are still pretty hot. If you let them sit too long they will harden and you won't be able to roll them.).

BUTTER PECAN ROLL-UPS

Steps:

• Preheat oven to 400°. In a bowl, beat butter, sugars and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans. , Making six cookies at a time, drop dough by teaspoonfuls onto a well-greased baking sheet, spacing evenly. Bake 4-5 minutes or until edges begin to brown., Cool on pan 1 minute. Loosen each cookie and curl around a wooden spoon handle; cool on a wire rack. Repeat with remaining dough. Store in airtight containers.

ELIZABETH DOLE'S PECAN ROLL COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat butter or margarine and sugar until creamy. Beat in water and vanilla. Gradually beat in flour. Stir in chopped pecans.
• With floured hands, roll 2 teaspoons dough for each cookie into an oblong shape. Press slight indentation down the center of each cookie with a knife.
• Bake on greased baking sheets for 45 minutes. Roll in confectioners' sugar while still warm.

QUICK BUTTER PECAN COOKIES

Steps:

• In a mixing bowl, cream butter and pudding mix.
• Gradually beat in flour.
• Fold in pecans.
• Roll into 1 1/2-inch balls.
• Place balls 2-inches apart on greased baking sheets.
• Flatten to 1/2-inch with a greased glass.
• Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown.
• Remove to wire racks.