Pecan Pie Pinwheels
1 2/3 cups plus 1 1/2 cups all-purpose flour, divided
2 tsp ground cinnamon
1 1/2 tsp kosher salt, divided
1 tsp baking powder, divided
1/2 cup Dickey Farms pecan pieces, toasted
1 cup unsalted butter, softened and divided
1/2 cup firmly packed light brown sugar
3 large eggs, divided
2 1/2 tsp vanilla extract, divided
1/2 cup granulated sugar
In a medium bowl, whisk together 1 1/2 cups flour, cinnamon, 1 tsp salt, and 1/2 tsp baking powder.
In the work bowl of a food processor, place pecan pieces and 2 tbsp 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 1/2 cup butter and brown sugar at medium speed until creamy, 2-3 minutes, stopping to scrape sides of bowl. Add 1 egg and 1 tsp 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 14x10-inch rectangle (1/8 inch thick). Transfer pecan dough on parchment to a baking sheet. Refrigerate for 15 minutes.
Clean stand mixer bowl. Using the paddle attachment, beat granulated sugar and remaining 1/2 cup butter at medium speed until creamy, 2-3 minutes, stopping to scrape sides of bowl. Add 1 egg and remaining 1 1/2 tsp vanilla, beating until combined.
In a medium bowl, whisk together remaining 1 2/3 cups flour, remaining 1/2 tsp salt, and remaining 1/2 tsp 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 14x10-inch rectangle (1/8 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°F. Line 2 baking sheets with parchment paper.
Using a sharp knife, cut log into 1/2-inch-thick slices and place about 1 inch apart on prepared pans.
Bake until edges are just beginning to turn golden, 12-14 minutes. Let cool completely on pans. Store in airtight containers for up to 2 weeks.
*Recipe from Taste of the South