GLAZED CARAMEL APPLE PECAN PINWHEEL COOKIES | JUST A PINCH

Glazed Caramel Apple Pecan Pinwheel Cookies | Just A Pinch image

This is a delicious cookie version of apple pie. They are so tender, you might find yourself eating them with a fork. Starting with store-bought dough, that you jazz up with cinnamon, makes them a snap to create. The apple pecan filling is delicious. We could have eaten it with a spoon. Serve warm, with a small scoop of ice cream...

Provided by Brenda Watts

Categories Cookies

Time 35m

Number Of Ingredients 11

Ingredients

1 pkg refrigerated sugar cookie dough, roll 16.5 oz,
1/4 tsp ground cinnamon
2 Tbsp unsalted butter or margarine
1/4 c packed brown sugar
1 tsp apple pie spice
1 1/3 c apples, peeled, cored and finely chopped (Gala or Granny Smith)
1/3 c pecans, finely chopped
1 1/4 c powdered sugar
1 Tbsp caramel ice cream topping
1 Tbsp whole milk
**PLUS ALL-PURPOSE FLOUR FOR DUSTING

Steps:

1. In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough.
2. Using hands, work cinnamon into cookie dough for 1 minute or until blended.
3. Reshape cinnamon-flavored cookie dough into a cylinder form; cover in plastic wrap and chill in the freezer for 15 minutes to chill quickly.
4. Meanwhile, prepare the filling. Melt butter in a large non-stick skillet over medium heat.
5. Stir brown sugar, apple pie spice, chopped apples, and chopped pecans into melted butter. Cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally.
6. Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
7. Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour.
8. Roll chilled cinnamon flavored cookie dough on flour dusted paper to form a 10x7 inch rectangle.
9. Spoon and spread cooled apple pecan filling over dough rectangle, to within 1/2 inch of edges.
10. Using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll.
11. Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
12. Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside.
13. Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour.
14. Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies.
15. Place slices onto prepared baking sheet pans at least 2-inches apart.
16. Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
17. Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping, and milk together for 1 minute or until blended and creamy.
18. Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies in an airtight container.