Bring prizewinning pie to the cookie jar.
Pecan Pie Pinwheels
Makes About 24
- 1⅔ cups plus 1½ cups all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 1½ teaspoons kosher salt, divided
- 1 teaspoon baking powder, divided
- ½ cup pecan pieces, toasted
- 1 cup unsalted butter, softened and divided
- ½ cup firmly packed light brown sugar
- 3 large eggs, divided
- 2½ teaspoons vanilla extract, divided
- ½ cup granulated sugar
- In a medium bowl, whisk together 1½ cups flour, cinnamon, 1 teaspoon salt, and ½ teaspoon baking powder.
- In the work bowl of a food processor, place pecan pieces and 2 tablespoons flour mixture; pulse until pecans are finely ground. Add pecan mixture to remaining flour mixture, whisking to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup butter and brown sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1 egg and 1 teaspoon vanilla, beating until combined. With mixer at low speed, gradually add pecan mixture to butter mixture, beating until combined. Place dough between 2 sheets of parchment paper and roll into a 14×10-inch rectangle (⅛ inch thick). Transfer pecan dough on parchment to a baking sheet. Refrigerate for 15 minutes.
- Clean bowl of stand mixer and the paddle attachment. Using the paddle attachment, beat granulated sugar and remaining ½ cup butter at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1 egg and remaining 1½ teaspoons vanilla, beating until combined.
- In a medium bowl, whisk together remaining 1⅔ cups flour, remaining ½ teaspoon salt, and remaining ½ teaspoon baking powder. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Place dough between 2 sheets of parchment paper and roll dough into a 14×10-inch rectangle (⅛ inch thick). Transfer vanilla dough on parchment to a baking sheet. Refrigerate for 15 minutes.
- Transfer vanilla dough on parchment to a flat surface. Carefully invert pecan dough on top of vanilla dough. Between sheets of parchment paper, gently roll a few times to press doughs together. Peel away top sheet of parchment. Starting at one long side, roll dough into a log, using bottom sheet of parchment to help lift and roll. (If dough cracks, stop rolling, and let stand for a few minutes until pliable.) Be sure to roll dough as tightly as possible to avoid gaps. Trim any pecan dough if uneven after rolling. Tightly wrap log in parchment paper, twisting ends of parchment to seal. Transfer to a baking sheet, seam side down. Refrigerate for at least 2 hours or freeze until ready to use.
- Preheat oven to 325°. Line 2 baking sheets with parchment paper.
- Using a sharp knife, cut log into ½-inch-thick slices and place about 1 inch apart on prepared pans.
- Bake until edges are just beginning to turn golden, 12 to 14 minutes. Let cool completely on pans. Store in airtight containers for up to 2 weeks.