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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

Recipe



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.


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.


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