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    CHRISTMAS: Pecan Spirals

    Source of Recipe

    GH Holiday Best 1998

    List of Ingredients

    1 3 oz. can pecans
    2 tablespoons sugar
    1 1/4 teaspoons ground cinnamon
    1 1/3 cups all-purpose flour
    2/3 cup confectioner's sugar
    2 tablespoons cornstarch
    1/4 teaspoon salt
    3/4 cup margarine or butter
    1 tablespoon vanilla extract

    Recipe

    Cook pecans in a 10" skillet over medium heat, shaking skillet frequently
    until pecans are lightly toasted.

    Remove and cool.

    Finely chop toasted pecans in a food processor with sugar and cinnamon. Set
    aside.

    Preheat oven to 325 degrees. Combine flour, confectioner's sugar, cornstarch,
    and salt. Cut butter into small pieces and knead by hand into dough along
    with vanilla. Mix until well blended and holds together.

    Turn dough onto floured surface. With floured hands, gently knead dough until
    smooth, 5 or 6 times, sprinkling dough with extra flour if needed.

    Keeping surface well-floured, roll dough with a floured rolling pin into a
    12" by 8" rectangle. Sprinkle pecan mixture over rectangle, leaving 1/2"
    border all around. With rolling pin, gently press pecan mixture into dough.
    Starting at 12" side, carefully roll dough tightly, jelly-roll-fashion, to
    enclose pecan filling. Pinch ends and seam to seal. Wrap roll in plastic wrap
    and freeze 30 minutes or until firm enough to slice.

    With serrated knife, cut dough into 1/2" thick slices. Place slices on
    ungreased cookie sheets, about 2" apart. Bake 15-20 minutes or until cookies
    are golden, Cool on wire racks. Store in tightly covered container.

 

 

 


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