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
(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)
1/4 Cup of Brown Sugar
1 Tb of Cinnamon
1/8 Cup of Chopped Pecans
- Cream the butter and sugar together until it is well incorporated.
- Add the vanilla and cinnamon.
- Slowly add the eggs, one yolk at a time.
- Slowly add the flour until it is forms a ball.
- Wrap the dough in saran wrap and refrigerate over night.
- 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.
- Sprinkle the brown sugar until it covers all of the dough while leaving 1/2 inch on the edges.
- Than sprinkle the cinnamon and pecans.
- Take the edge of the cookie dough and roll it up like you would a cinnamon roll.
- Wrap it again in saran wrap and let it chill for an 1/2 an hour.
- Slice and bake at 350 for 20-30 minutes.
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.