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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.