Brown Sugar Pecan Pinwheel Cookies Food

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BROWN SUGAR-PECAN PINWHEEL COOKIES



Brown Sugar-Pecan Pinwheel Cookies image

Looking for a dessert treat? Then check out these rolled cookies made with Betty Crocker® sugar cookie mix and pecans.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 9

1/4 cup plus 3 tablespoons butter or margarine, softened, divided
1 egg
1 pouch Betty Crocker™ sugar cookie mix
6 tablespoons (1/4 cup plus 2 tablespoons) packed light brown sugar
2/3 cup chopped pecans, toasted*
3 tablespoons butter or margarine, melted
1 cup powdered sugar
3/4 teaspoon regular or clear vanilla
1 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. In large bowl, beat 1/4 cup butter and egg with electric mixer on medium speed until blended. Add cookie mix; beat on low speed until dough is evenly moist and crumbly.
  • On cookie sheet covered with 17-inch piece waxed paper, place dough; press to flatten slightly. Top dough with second piece waxed paper. Roll out dough into 12x11-inch rectangle. Refrigerate 10 minutes; remove top sheet waxed paper. Spread dough with 3 tablespoons butter. Sprinkle with brown sugar; top with pecans.
  • Starting with long side, carefully roll up tightly; refrigerate 30 minutes. Cut log into 1/2-inch slices. Onto ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary.
  • Bake 8 to 10 minutes or until light brown on bottom. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. In medium bowl, stir together 3 tablespoons butter, the powdered sugar and vanilla. Stir in milk, 1 tablespoon at a time, until smooth and consistency of thick syrup. Drizzle over cookies; let stand until set. To store, place waxed paper between cookie layers. Store in airtight container.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 17 g, TransFat 1 g

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