Maple Pecan Cinnamon Roll Cookies
Ingredients
1 ½ cup powdered sugar
1 cup butter, softened
1 egg
1 tsp vanilla extract
2 ½ cup AP flour
1 tsp baking soda
1 ½ tsp cream of tartar
Mix softened butter, and powdered sugar until fluffy. Add egg and vanilla extract.
In smaller bowl whisk flour, baking soda, cream of tartar. Combine flour mixture until well blended. Refrigerate 2 hours.
In small mixing bowl combine the following:
1 cup packed light brown sugar
2/3 cup AP flour
1 tsp cinnamon
½ cup butter, melted
1 cup pecans, finally chopped
Set aside until dough chilled.
Separate dough into two halves. Roll one portion into rectangle on lightly floured surface, about ¼ inch thick. Spread half of cinnamon mixture over dough, roll into log. Repeat with second half of dough. Place both logs into refrigerator for 2 hours.
Preheat oven to 350.
Slice logs into 1/2” rounds, place 2 inches apart on ungreased baking sheet. Bake 9-11 minutes, transfer to cooling rack.
Mix glaze. In small bowl combine:
2 cups powdered sugar, or to desired consistency
2 tsp maple flavoring
½ cup half-n-half
¼ cup melted butter
¼ cup brewed coffee
1/8 tsp salt
Drizzle over cooled cookies.
1 ½ cup powdered sugar
1 cup butter, softened
1 egg
1 tsp vanilla extract
2 ½ cup AP flour
1 tsp baking soda
1 ½ tsp cream of tartar
Mix softened butter, and powdered sugar until fluffy. Add egg and vanilla extract.
In smaller bowl whisk flour, baking soda, cream of tartar. Combine flour mixture until well blended. Refrigerate 2 hours.
In small mixing bowl combine the following:
1 cup packed light brown sugar
2/3 cup AP flour
1 tsp cinnamon
½ cup butter, melted
1 cup pecans, finally chopped
Set aside until dough chilled.
Separate dough into two halves. Roll one portion into rectangle on lightly floured surface, about ¼ inch thick. Spread half of cinnamon mixture over dough, roll into log. Repeat with second half of dough. Place both logs into refrigerator for 2 hours.
Preheat oven to 350.
Slice logs into 1/2” rounds, place 2 inches apart on ungreased baking sheet. Bake 9-11 minutes, transfer to cooling rack.
Mix glaze. In small bowl combine:
2 cups powdered sugar, or to desired consistency
2 tsp maple flavoring
½ cup half-n-half
¼ cup melted butter
¼ cup brewed coffee
1/8 tsp salt
Drizzle over cooled cookies.