2nd day of Christmas, My True Love gave to me…..

2 Dozen Pecan Roll Cookies and a partridge in a pear tree.  I know that was corny but I couldn’t help it.  What is a perfect Christmas gift other than cookies?  Since I suck at cookies, this time I used a recipe instead of making it up.  When I was baking it, I thought it would look different so I didn’t know it was cooked until it actually browned more.  I thought the cookies would spread a little more and it would flatten into a circle, I was wrong but it was still as good.  I made these for a cookie exchange I was hosting (more pictures to come).  This is a recipe I’m repeating. 

Pecan Roll Cookies

Cookie Dough

(adapted the black berry jam sandwich cookie dough recipe from Nick Malgieri: The Modern Baker)

2 Sticks of Unsalted Butter, Soften

1/2 Cup of Sugar

2 Tsp. of Vanilla Extract

2 Large Egg Yolks

3 Cups of AP Flour

* 2 Tsp. of Cinnamon (in the recipe, it said lemon extract)

Filling

1/4 Cup of Brown Sugar

1 Tb of Cinnamon

1/8 Cup of Chopped Pecans

Directions

1. Cream the butter and sugar together until it is well incorporated.
2. Add the vanilla and cinnamon.
3. Slowly add the eggs, one yolk at a time.
4. Slowly add the flour until it is forms a ball.
5. Wrap the dough in saran wrap and refrigerate over night.
6. When the dough is chilled, roll out the dough until it is about 1/4 inch thick.  I would shape it in a large rectangle. 
7. Sprinkle the brown sugar until it covers all of the dough while leaving 1/2 inch on the edges.
8. Than sprinkle the cinnamon and pecans. 
9. Take the edge of the cookie dough and roll it up like you would a cinnamon roll.
10. Wrap it again in saran wrap and let it chill for an 1/2 an hour.
11. Slice and bake at 350 for 20-30 minutes. 
12. Serve

I wanted to put a frosting but I actually didn’t have a chance to.  I didn’t realized I made a short bread as the cookie base.