Best 3 Pecan Roll Ups 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 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.

PECAN ROLL-UPS

Steps:

• In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to butter mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. Divide dough in half. On a lightly floured surface, roll out one portion into an 18"x8" rectangle. Cut widthwise into six 3-inch sections; cut each section into 3"x1" strips. Roll each strip around a pecan half; place 1 inch apart on ungreased baking sheets. Repeat. Bake at 350 degrees F for 12-15 minutes or until the bottoms are lightly browned. Remove to wire racks to cool completely. Roll in confectioners' sugar. Store in an airtight container at room temperature, or freeze for up to 3 months.