Carmel Apple Pecan Pinwheel Cookies

By á-2788

Ingredients

• 1 pkg roll(16.5-oz),refrigerated sugar cookie dough
• 1/4 tsp ground cinnamon
• 2 Tbsp unsalted butter or margarine
• 1/4 c packed brown sugar
• 1 tsp apple pie spice
• 1 1/3 c apples, peeled, cored and finely chopped,(gala or granny smith)
• 1/3 c pecans, finely chopped
• 1 1/4 c powdered sugar
• 1 Tbsp caramel ice cream topping
• 1 Tbsp whole milk
• PLUS ALL-PURPOSE FLOUR FOR DUSTING

Details

Servings 18
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough and using hands, work cinnamon into cookie dough for 1 minute or until blended. Reshape cinnamon flavored cookie dough into a cylinder form; cover in plastic wrap and chill in freezer for 15 minutes to chill quickly. Meanwhile, prepare filling. Melt butter in a large non-stick skillet over medium heat. Stir brown sugar, apple pie spice, chopped apples and chopped pecans into melted butter, cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally. Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour. Roll chilled cinnamon flavored cookie dough over flour dusted paper to form a
10x7-inch rectangle. Spoon and spread cooled apple pecan filling over dough rectangle, to within
1/2 –inch of edges; using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll. Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside. Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour. Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies. Place slices onto prepared baking sheet pans at least 2-inches apart. Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping and milk together for 1 minute, or until blended and creamy. Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies into air-tight covered container.