Pecan Swirls

2 cups butter, softened
2 8-oz packages cream cheese, softened
2 tsp vanilla extract
4 cups all-purpose flour
1/2 tsp salt
2 1/4 cups finely chopped pecans
1 1/3 cups sugar

Hands-on Time: About 4 hours
Refrigeration Time: 4 hours
Cook Time: 12-14 minutes per batch

This recipe is in memory of my Great Aunt Wanda, who actually got it published in a magazine. The credit for making the cookies in the picture goes once again to my mom. These cookies are definitely a bit of an ordeal to make, but they are quite good.

Start by chopping the pecans as finely as possible (this is what will take a big chunk of the hands-on time). In a large bowl, cream the butter and cream cheese until the mixture is light and fluffy. Beat in the vanilla. In another bowl, combine the flour and salt, then gradually add this to the creamed mixture and mix well. Divide the dough into three portions. Wrap each in plastic wrap and refrigerate for 2 hours or until the dough is easy to handle.

When the dough is ready, roll each portion into a 9" x 16" rectangle on a lightly floured surface. Combine the pecans and sugar and sprinkle them over the dough to within 1/2" of the edges. Roll up each rectangle tightly jelly-roll style, starting with a long side. Wrap the rolls in plastic wrap and refrigerate for 2 more hours. (I don't know what the success rate would be for freezing a portion of the dough at this stage if you don't want to bake it all at once, but I imagine it would work okay).

After refrigerating the rolls, unwrap them and cut them into 3/8" slices. Place the slices 2" apart on lightly greased baking sheets. Bake each batch at 400 degrees for 12-14 minutes or until the cookies are lightly browned. Let the cookies cool on wire racks. The recipe makes approximately seven dozen cookies.