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Ingredients
- Filling:
- 1/2 cup firmly packed light brown sugar
- 1/2 cup finely chopped pecans
- 2 tbs, butter or margarine, melted
- 1/2 tsp, cinnamon
- For the cookies:
- 1 18 oz. pkg. refrigerated sugar cookie dough
- 1/2 cup all-purpose flour
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- Glaze:
- 1 cup confectioners sugar
- 1-2 tbs. milk
Preparation
Step 1
Filling: In a small bowl, combine brown sugar, pecans, melted butter and cinnamon; mix until thoroughly combined. Set aside.
Cookies: Preheat oven to 375 degrees. In a large bowl, combine cookie dough with flour, vanilla extract and cinnamon. Divide dough in half.
On a lightly floured surface, using a floured rolling pin, roll half of cookie dough to a 14X6 inch rectangle.
Sprinkle one-half of the filling onto rolled-out dough, pressing filling slightly to adhere. Starting at one short side, roll dough up tightly; pinch seam to seal. Refrigerate for 30 minutes.
With a serrated knife and using a sawing motion, cut chilled dough into 1/2 inch slices. Arrange cookies 2 inches apart on ungreased baking sheets.
Repeat filling, rolling and slicing with remaining dough and filling. Bake cookies until set, 6-8 minutes. Transfer the baking sheets to wire racks; cool for 2 minutes. Transfer cookies to wire racks; cool completely.
Grazing the Cookies: In a medium bowl, combine confectioners sugar and 1 tbs. milk; stir until well combined. Add more milk, if necessary, to achieve a pouring consistancy.
Drizzle glaze over the cookies. Let stand until glaze is set, about 30 minutes.