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Brown Sugar-Pecan Pinwheel Cookies
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Prep Time:
1 hour
Total Time:
1 hour
Indulge in delicious pecan rolled sugar cookies using Betty Crocker® mix!
Ingredients:
  • 1/4 cup plus 3 tablespoons butter or margarine, softened, divided
  • 1 egg
  • 1 pouch (17.5 oz) 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
Instructions:
  • Preheat oven to 350°F. Cream together 1/4 cup of butter and an egg in a large bowl using an electric mixer until well combined. Mix in the cookie mix on low speed until the dough is uniformly moist and crumbly.
  • Place dough on a cookie sheet lined with a 17-inch piece of waxed paper and gently press to flatten. Cover with another piece of waxed paper and roll out into a 12x11-inch rectangle. Chill in the refrigerator for 10 minutes, then remove the top paper. Spread 3 tablespoons of butter on the dough and sprinkle with brown sugar before topping with pecans.
  • Roll the filled pastry tightly from the long side and refrigerate for 30 minutes. Cut the log into 1/2-inch slices. Place the slices onto ungreased cookie sheets, ensuring they are 2 inches apart, and reshape if needed.
  • Bake until the bottom is light brown, about 8 to 10 minutes. Let cool for 2 minutes, then transfer to a cooling rack to cool completely. In a medium bowl, combine 3 tablespoons of butter with powdered sugar and vanilla. Gradually stir in milk until the mixture is smooth and thick like syrup. Drizzle the glaze over the cookies and allow it to set. To store, layer cookies between waxed paper in an airtight container.

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