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Christmas: Cinnamon Roll Cookies

Source of Recipe


Paula Deen



List of Ingredients



• 1¼ cups plus 2 Tbsp sugar, divided
  
• ¾ cup (1½ sticks) butter, softened
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• 1¾ cups all-purpose flour
  
• 1 tsp baking soda
  
• ¼ tsp salt
  
• 2 Tbsp chopped pecans
  
• 1 tsp ground cinnamon
  






Instructions



1. In a large bowl, beat 1¼ cups sugar and butter at medium speed with an electric mixer until creamy. Beat in egg and vanilla. In a small bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Cover and refrigerate dough for one hour.
   
   
2. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.
   In a small bowl, combine 2 tablespoons sugar, pecans, and cinnamon. Sprinkle evenly over cookie dough, pressing down gently with hands. Roll up dough, beginning with long side, jelly-roll fashion. Place roll seam-side down. Wrap in heavy-duty plastic wrap and refrigerate for 2 hours to overnight.
   
   
3. Preheat oven to 350° F. Lightly grease baking sheets.
   Cut dough into ½-inch slices, and place on prepared baking sheets. Bake for 10 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool completely.
   
   Makes 3½ dozen cookies.